Capsaicin Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy cranberries meet the floral bitterness of whole orange — rind and all — in this fresh relish that comes together in minutes with just a food processor and a bowl. The honey softens the sharpness of the fruit while grated ginger and a whisper of cinnamon add warmth without any heat, making this a genuinely crowd-pleasing condiment for anyone who needs to avoid capsaicin. So many store-bought relishes and chutneys sneak in chili flakes or hot pepper derivatives, which can make holiday tables stressful for sensitive guests — this one keeps things completely clear of that concern. Pulsing rather than blending keeps the texture pleasantly chunky, so every spoonful has real body and a little chew from the orange peel. After a short rest in the fridge, the flavors meld into something that tastes far more complex than the short ingredient list suggests. It's equally at home alongside a roast, spooned over cream cheese on a cracker, or tucked into a leftover sandwich the next day.
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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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