Almond Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry orange relish is the kind of condiment that makes everything on the table taste more alive. The whole orange — peel and all — goes into the food processor alongside the cranberries, giving the relish a slightly bitter, citrusy depth that balances the honey beautifully. Fresh ginger and a whisper of cinnamon round it out with a gentle warmth that feels festive without being heavy. Many store-bought cranberry sauces sneak in unexpected additives, but this one is built entirely from whole, recognizable ingredients you can feel good about. A quick pulse in the food processor keeps the texture coarse and interesting — chunky enough to feel rustic, not a smooth jam. After an hour in the fridge, the flavors meld into something that tastes like it took far more effort than it actually did. Spoon it over a holiday roast, swirl it into yogurt, or eat it straight from the bowl — no judgment here.
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
- 1 medium navel orange, unpeeled, cut into 8 wedges, seeds removed
- 3 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
Instructions
- 1
Add the cranberries and orange wedges to a food processor and pulse 10–12 times, until the mixture is coarsely chopped with no large pieces remaining but still has visible texture — not pureed.
- 2
Transfer the chopped cranberry-orange mixture to a bowl. Stir in the honey, grated ginger, cinnamon, and salt until evenly combined.
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