Martha Stewart Cranberry Relish Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart cranberry relish is the tart, jewel-toned side that balances out a rich holiday plate, and this version is inspired by Martha Stewart’s classic. Fresh cranberries cook down with sugar, orange zest and chopped orange until the berries burst and the mixture turns glossy and spoonable. It tastes sharp and bright up front, then sweet, with a hint of citrus in every bite, and the texture lands somewhere between a loose jam and a chunky compote. A cinnamon stick goes in while it simmers for a warm background note. The whole thing is simple enough that you can make it while something else is in the oven.

It takes 25 minutes from start to finish, with only 10 minutes of hands-on prep, so it’s an easy addition to a busy cooking day. Serve it at Thanksgiving or Christmas dinner, bring it to a potluck, or keep a jar in the fridge for a weeknight dinner with roasted chicken or chicken thighs. You don’t need any special skill to make it — just a saucepan and a spoon.

Why This Martha Stewart Cranberry Relish Works

The key is how you build the syrup first. Dissolving the sugar in water over medium heat before the berries go in gives you a clean base and prevents the grainy, crystallized texture you get when sugar hits the pan with the fruit. Keep the heat at a gentle simmer, not a hard boil — boiling the syrup too aggressively can cause the sugar to crystallize, which makes the relish feel sandy.

Salt might seem odd in a sweet-tart relish, but a half teaspoon of kosher salt pulls the cranberry flavor forward and makes the orange taste rounder. And cooking the berries only until they burst keeps them from turning into a smooth sauce — you want some whole berries still visible for texture.

What You’ll Love About It

• Fast stovetop method — one pan and 15 minutes of cooking.
• Bright citrus flavor — fresh orange zest and flesh lighten the cranberries.
• Make-ahead friendly — tastes even better after a day in the fridge.
• Small ingredient list — six simple items, no specialty shopping.

Ingredients

Here’s what you need for this Martha Stewart cranberry relish recipe — a short list of pantry staples and fresh fruit.

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water
• 1 pound (454g) fresh cranberries — picked over and rinsed
• 1 medium navel orange (about 8 oz/227g) — zest finely grated, flesh chopped
• 1/2 teaspoon kosher salt
• 1 cinnamon stick — optional

Equipment

• Medium saucepan — about 3-quart (2.8L) capacity
• Microplane or fine grater — for the orange zest
• Wooden spoon — for stirring the simmering fruit
• Serving bowl — medium size
• Airtight container — for storing leftovers

How to Make Martha Stewart Cranberry Relish

Step 1: Dissolve the Sugar

In a medium saucepan, combine 1 cup (200g) granulated sugar and 1/2 cup (120ml) water. Cook over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture simmers, about 3 minutes. Don’t let it boil hard here — a gentle simmer is all you need, and a rolling boil can crystallize the syrup.

Step 2: Add the Fruit

Add 1 pound (454g) fresh cranberries, the grated zest and chopped flesh from 1 medium navel orange, and 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer. The berries should start to pop open after 5 to 6 minutes, and you’ll hear them snap in the pan as they do.

Step 3: Cook Until the Berries Burst

Reduce the heat to medium-low and cook, stirring often, until the berries have burst and the mixture has thickened slightly, 8 to 10 minutes total. The relish is done when it coats the back of a spoon — tip the spoon and it should hold a light layer rather than run straight off. Stir often so nothing catches on the bottom.

Step 4: Cool in the Pan

Remove the pan from the heat and discard the cinnamon stick, if using. Let the relish cool in the pan for 10 minutes, then transfer it to a serving bowl. The quick rest makes it easier to handle and lets the juices settle.

Step 5: Chill Before Serving

Cool completely at room temperature for 30 minutes, then refrigerate until ready to serve. The relish will thicken further as it chills, so don’t panic if it looks loose while warm. It’s ready when it’s fully cold and set.

What to Serve With It

This relish belongs next to roast turkey, glazed roast chicken, or a holiday brisket, where its tartness cuts through rich meat. It’s also good spooned over mashed sweet potatoes, alongside stuffing, or spread on a post-dinner sandwich. Keep it cold on the table and let guests add their own spoonfuls.

Tips for the Best Results

• Pick over berries — discard any soft or shriveled ones before cooking.
• Zest before chopping — grate the peel whole, then cut the orange.
• Stir the bottom — scrape the pan edge so nothing scorches.
• Taste warm — adjust sugar while warm, since cold dulls sweetness.
• Cool fully — don’t cover a warm bowl or condensation will thin it.
• Make it early — three days ahead gives the flavors time to settle.

Easy Variations

Swap the water for an equal amount of apple juice for a softer sweetness, or add 1/2 teaspoon of ground ginger with the salt for warmth. Finely chopped pear added with the berries makes a chunkier relish that’s lovely with roasted chicken.

Storing and Reheating

Store the relish in an airtight container in the refrigerator for up to 1 week. To freeze, pack it into a freezer-safe container for up to 3 months and thaw overnight in the refrigerator. Serve it cold straight from the fridge — no reheating needed.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients and portion size.

FAQs

Can I make this Martha Stewart cranberry relish ahead of time?

Yes, and it actually improves with a little time. Make it up to 3 days ahead and keep it covered in the refrigerator, then stir before serving.

Can I use frozen cranberries instead of fresh?

Absolutely — frozen berries work without any change to the recipe. Add them straight from the bag and give them an extra minute or two to start popping.

How do I know when the relish is done?

Look for burst berries, a slightly thickened syrup and a spoon that holds a light coating. It will set up more as it cools, so pull it off the heat while it still looks a touch loose.

Where did cranberry relish come from?

Cranberry sauce and relish have long been tied to Native American use of the berry and to New England cooking. Canned cranberry sauce became a grocery staple in the twentieth century, while fresh homemade versions stayed a holiday tradition.

Martha Stewart-Inspired Cranberry Relish

Print Recipe

A bright, jewel-toned cranberry relish inspired by Martha Stewart’s classic holiday table, with a tart-sweet balance and fresh citrus notes. It comes together in minutes on the stovetop and is finished with just enough sugar to round out the berries’ natural pucker.

• Author: Anabelle McLean
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Yield: 8 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water
• 1 pound (454g) fresh cranberries, picked over and rinsed
• 1 medium navel orange (about 8 oz/227g), zest finely grated and flesh chopped
• 1/2 teaspoon kosher salt
• 1 cinnamon stick (optional)

Instructions

1. In a medium saucepan, combine the sugar and water and cook over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture simmers, about 3 minutes. Do not let it boil hard, which can crystallize the syrup.
2. Add the cranberries, orange zest, chopped orange flesh, and kosher salt, and bring to a gentle simmer. The berries should start to pop open after 5 to 6 minutes.
3. Reduce the heat to medium-low and cook, stirring often, until the berries have burst and the mixture has thickened slightly, 8 to 10 minutes total. The relish should coat the back of a spoon.
4. Remove from the heat and discard the cinnamon stick, if using. Let the relish cool in the pan for 10 minutes, then transfer to a serving bowl.
5. Cool completely at room temperature for 30 minutes, then refrigerate until ready to serve. The relish will thicken further as it chills.

Notes

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Make up to 3 days ahead for the best flavor.

Nutrition

• Calories: 115
• Sugar: 25g
• Sodium: 60mg
• Saturated Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

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