Cranberry Orange Relish
- Prep Time -
- Cook Time -
- Serves 16
Recipe Provided By: Martha Stewart
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1. Ingredients
- 2 cups fresh or defrosted frozen cranberries
- 1/4 cup diced red onion
- 1 large jalapeno pepper, seeded and finely chopped
- 2 tablespoons fresh lime juice
- 2 blood oranges or navel oranges peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
- 2 teaspoons fresh grated ginger
- 1/2 cup sugar
- 2 stalks celery peeled to remove strings, cut in 1/4-inch dice
- 1/4 cup fresh mint leaves, coarsely chopped
- 1/4 cup pecans toasted, broken in pieces
Nutrition Info
Per Serving
- Calories: 57 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 1 g
- Fat: 1 g
- Protein: 0 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
- Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
Yield: 16 servings
3. Still Hungry?
This is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
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Tasty but raw
cowgirlindian - November 14, 2006 03:51:23 PM PSTThe taste was very good but very raw and sour. It was better when you cooked the cranberries it mellowed and sweetened.
4 of 4 found this review helpful.
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Awesome Relish!
mejetuv - April 22, 2008 07:01:42 AM PSTWe absolutely love this relish. Anytime I have an opportunity to make it for a new group of people -I do! It's always a hit. It's the unexpected combination of sugar and spice that everyone raves about. It has a bite then it's all warm from the sugar. I make it even when it's not Thanksgiving or Christmas. Thanks Martha! - Jay
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