This easy Martha Stewart Cranberry Relish is a fresh, zesty side dish that adds a burst of flavor to any meal. Made with sweet oranges, tart cranberries, and a hint of jalapeño for a subtle kick, it’s perfect for holiday feasts or everyday meals. Serve it with roasted meats or enjoy it as a vibrant topping!
Recipe Ingredients:
- 250g / 2 cups fresh or thawed frozen cranberries
- 40g / ¼ cup diced red onion
- 1 large jalapeño pepper, seeded and finely chopped
- 2 tbsp fresh lime juice
- 2 blood oranges or navel oranges, peeled and sectioned, with juice reserved
- 2 tsp grated fresh ginger
- 100g / ½ cup sugar
- 2 celery stalks, peeled and finely diced
- 30g / ¼ cup pecans, toasted and broken into pieces
- ¼ cup fresh mint leaves, coarsely chopped
How To Make Cranberry Relish?
- Chop the cranberries: Place cranberries in a food processor and pulse 4-5 times until coarsely chopped. Transfer to a medium bowl.
- Combine the ingredients: Add red onion, jalapeño, lime juice, orange sections with their juice, grated ginger, sugar, and celery. Stir well to combine.
- Chill the relish: Cover and refrigerate for at least 1 hour to allow the flavors to blend. You can store it for up to 2 days.
- Add final touches: Just before serving, mix in toasted pecans and chopped mint leaves. Serve chilled.
Recipe Tips:
- Use fresh cranberries for the best flavor: Fresh cranberries give a bright and tangy taste. If using frozen, let them thaw slightly before chopping.
- Don’t over-process the cranberries: Pulse them just a few times in the food processor. Over-blending will make the relish too mushy.
- Let it chill for the best taste: Refrigerating the relish for at least 1 hour helps the flavors blend together and makes it taste even better.
- Adjust the spice level: If you like it mild, remove all the jalapeño seeds. For extra heat, leave some seeds in or add an extra jalapeño.
- Add pecans just before serving: Toasted pecans add a delicious crunch, but they can soften if mixed in too early. Stir them in right before serving for the best texture.
How To Store Leftovers?
- Refrigerate: First, let the leftover cranberry relish cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 2 days.
Nutrition Facts
Serving Size: ¼ cup (approximately 60 grams)
- Calories: 60
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 75mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 13g
- Protein: 0.5g
Check out More Recipes:
- Martha Stewart Bbq Sauce
- Martha Stewart Artichoke Dip
- Martha Stewart Buffalo Wings
- Martha Stewart Blue Cheese Dressing
Martha Stewart Cranberry Relish
Description
This easy Martha Stewart Cranberry Relish is a fresh, zesty side dish that adds a burst of flavor to any meal. Made with sweet oranges, tart cranberries, and a hint of jalapeño for a subtle kick, it’s perfect for holiday feasts or everyday meals. Serve it with roasted meats or enjoy it as a vibrant topping!
Ingredients
Instructions
- Chop the cranberries: Place cranberries in a food processor and pulse 4-5 times until coarsely chopped. Transfer to a medium bowl.
- Combine the ingredients: Add red onion, jalapeño, lime juice, orange sections with their juice, grated ginger, sugar, and celery. Stir well to combine.
- Chill the relish: Cover and refrigerate for at least 1 hour to allow the flavors to blend. You can store it for up to 2 days.
- Add final touches: Just before serving, mix in toasted pecans and chopped mint leaves. Serve chilled.
Notes
- Use fresh cranberries for the best flavor: Fresh cranberries give a bright and tangy taste. If using frozen, let them thaw slightly before chopping.
- Don’t over-process the cranberries: Pulse them just a few times in the food processor. Over-blending will make the relish too mushy.
- Let it chill for the best taste: Refrigerating the relish for at least 1 hour helps the flavors blend together and makes it taste even better.
- Adjust the spice level: If you like it mild, remove all the jalapeño seeds. For extra heat, leave some seeds in or add an extra jalapeño.
- Add pecans just before serving: Toasted pecans add a delicious crunch, but they can soften if mixed in too early. Stir them in right before serving for the best texture.
Martha Stewart Cranberry Relish