Food & Cooking Recipes Quick & Easy Recipes Cranberry-Pineapple Relish 3.6 (112) 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: Makes about 4 1/2 cups Even assertive ingredients like puckery-tart cranberries can be tempered by pineapple and honey. Ingredients 1 navel orange 12 ounces (3 cups) fresh or frozen cranberries ½ fresh pineapple, peeled and cut into ¼-inch dice (about 3 cups) 2 tablespoons honey 1 tablespoon packed light-brown sugar ½ teaspoon coarse salt Freshly ground pepper, to taste Directions Grate 2 teaspoons zest from orange. Remove remaining peel and pith from orange, and discard. Holding orange over a bowl, cut between membranes, allowing segments and juice to fall into bowl. Squeeze juice from membranes into bowl, and discard membranes. Slice segments crosswise. Add zest. Pulse half the cranberries in a food processor until finely chopped. Add remaining cranberries, and pulse just until the second addition is coarsely chopped. Add to orange segments and zest, along with pineapple, honey, sugar, salt, and pepper, and gently combine. Cover, and refrigerate overnight (or up to 3 days). Serve chilled or at room temperature. Print