Food & Cooking Recipes Quick & Easy Recipes Cranberry Relish Two Ways 3.3 (20) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 4 cups Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other with seven-pepper jelly for a spicy flavor. Ingredients 1 pound fresh cranberries 1 cup sugar ½ cup freshly squeezed orange juice Zest of 1 orange 4 oranges, segmented, pith and membranes removed 1 cup seven-pepper jelly 1 tablespoon fresh herbs, such as rosemary and thyme Directions In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes. Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine. Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes. Cook's Notes For best results, use fresh cranberries -- never frozen -- and the best oranges you can find. Presented with the individual tastes of guests in mind, cranberry relish served two ways can be a thoughtful addition to this year's Thanksgiving table. Print