Black Pepper Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy cranberries meet the sunny sweetness of whole navel orange — peel and all — in this vibrant relish that comes together in a food processor with almost no effort. The unpeeled orange adds a slightly bitter, aromatic depth that balances the honey beautifully, while fresh ginger brings a lively warmth that feels festive without any heat from peppercorns or spice blends. For anyone navigating a black pepper sensitivity, relishes and condiments can be a minefield of hidden seasoning, but every ingredient here is clean, simple, and easy to verify. A quick pulse, a stir, and an hour in the fridge is genuinely all it takes — the resting time is where the magic happens, as the flavors meld into something that tastes far more complex than the ingredient list suggests. Ground cinnamon and a pinch of sea salt round everything out with a gentle, warming finish. Serve it alongside a holiday roast, spoon it over cream cheese on a cracker, or use it as a bright counterpoint to rich, savory dishes — it works beautifully in all three roles.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!