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Martha Stewart-Inspired Cranberry Relish

Close-up of Martha Stewart-Inspired Cranberry Relish showing its texture
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A bright, jewel-toned cranberry relish inspired by Martha Stewart’s classic American entertaining style, with a bracing sweet-tart balance and a deep crimson color. It is a no-mess alternative to cooked cranberry sauce, made in one bowl or a food processor, and it has a chunky, spoonable texture that holds its shape on a plate.

Ingredients

Scale
  • 1 12-ounce bag (340g) fresh cranberries, picked over and rinsed
  • 1 medium navel orange (about 8 ounces/227g), unpeeled, quartered and seeded
  • 1 cup (200g) granulated sugar, plus more to taste
  • 2 tablespoons (30ml) fresh lemon juice (from 1 lemon)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon (optional)

Instructions

  1. Pick through the cranberries, discarding any soft or shriveled ones, and rinse them well in a colander. Pat them dry with paper towels so the relish does not turn watery.
  2. Cut the orange into quarters and remove any seeds, leaving the peel on. If the orange is very thick-skinned, trim a little of the white pith from the cut sides so the relish does not turn bitter.
  3. Put the cranberries and orange quarters in a food processor and pulse 8 to 10 times, until coarsely chopped and no piece is larger than a pea. Do not puree; the relish should be slightly chunky. If you do not have a food processor, chop the cranberries and orange by hand on a cutting board with a chef’s knife.
  4. Transfer the mixture to a medium bowl and stir in the sugar, lemon juice, salt and cinnamon, if using. Taste and add up to 2 tablespoons more sugar if the mixture is too tart; it should be bright but balanced.
  5. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours, so the sugar dissolves and the flavors meld. Stir again before serving; the relish will thicken slightly as it sits.
  6. Spoon into a serving bowl and serve chilled alongside roasted turkey or chicken. The relish will keep its color best if served within 2 days.

Notes

Store the relish in an airtight container in the refrigerator for up to 4 days; stir before serving. For the brightest flavor and color, make it no more than 1 day ahead. It freezes well for up to 2 months; thaw overnight in the refrigerator and stir before serving. Do not reheat this no-cook relish; serve it cold or at cool room temperature. For a finer texture, pulse fewer times, and for a sweeter relish, add sugar 1 tablespoon at a time after the initial chilling.

Nutrition

Keywords: Martha Stewart cranberry relish, cranberry relish recipe, fresh cranberry relish, no-cook cranberry sauce, Thanksgiving cranberry relish, holiday side dish, orange cranberry relish, raw cranberry relish, cranberry orange relish, easy holiday recipe

Find it online: https://marthadishes.com/martha-stewart-cranberry-relish-recipe-2/