Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.
says he drinks how much. 23 gallons or two to three
More Videos
0 of 30 secondsVolume 0%
Press shift question mark to access a list of keyboard shortcuts
Keyboard Shortcuts
Shortcuts Open/Close/ or ?
Play/PauseSPACE
Increase Volume↑
Decrease Volume↓
Seek Forward→
Seek Backward←
Captions On/Offc
Fullscreen/Exit Fullscreenf
Mute/Unmutem
Decrease Caption Size-
Increase Caption Size+ or =
Seek %0-9
Next Up
Good Thing: How to Make Kindling Logs
00:38
Live
00:06
00:24
00:30
This video file cannot be played.(Error Code: 233011)
Tip Of The Day: Drink Water
Yield:
2 cups
This cranberry-orange-jalapeño relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Cook Mode
(Keep screen awake)
Ingredients
2cupsfresh or defrosted frozen cranberries
¼cupdiced red onion
1largejalapeno pepper, seeded and finely chopped
2tablespoonsfresh lime juice
2blood oranges or navel oranges, peeled and sectioned, juice reserved
2teaspoonsgrated fresh ginger
½cupsugar
2stalks celery, peeled to remove strings, cut in ¼-inch dice
¼cuppecans, toasted, broken in pieces
¼cupfresh mint leaves, coarsely chopped
Directions
Place cranberries in food processor and pulse to chop coarsely, about 5 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.
Originally appeared: Martha Stewart Living, November 1995
Truly sublime, I can eat it by the spoonful. Been serving it at TG for decades, can't even count how many times I've given out the recipe.I also turned it into a dip, by letting the relish refrigerate overnight, draining the juice (save it for mocktails, etc later!), then spreading the relish over whipped cream cheese. Serve with hearty crackers like Triscuits. SOOOO GOOOOD.
This is by far the best cranberry relish ever. So bursting with color and flavor. I have made it every year since I found the recipe in the 90's! Thank you, Martha, for becoming a part of our family TG tradition.
I love this recipe and make it every Thanksgiving and Christmas. I can eat it by the spoonful-delicious! My cousin also makes it every holiday. It’s also great with ham. The only thing different that I do is to triple it. Just finished making mine tonight! Happy Thanksgiving and thank you Martha Stewart!
:max_bytes(150000):strip_icc():format(webp)/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)
:max_bytes(150000):strip_icc():format(webp)/shredded-brussels-sprout-salad-with-hazelnut-crunch-103107138_horiz-ocms-28c61e89a43f439a9dd07263daf87fc5.jpg)
:max_bytes(150000):strip_icc():format(webp)/brussels-sprouts-mbd107773_vert-b32c8c64d0cb455081c67cee6eba1856.jpg)
:max_bytes(150000):strip_icc():format(webp)/brussels-sprouts-154-d113081_vert-f41ab0332c27455a89d7145ec272d12e.jpg)
:max_bytes(150000):strip_icc():format(webp)/in-season-crispy-brussel-leaves-035-med109000_vert-ddf1128e83d04ff18439a5c225c9de88.jpg)
