Carrageenan Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that makes a whole table sit up and take notice. The unpeeled orange wedges go straight into the food processor with the cranberries, giving the finished relish a slightly bitter, citrusy depth that balances the honey and warm ginger beautifully. Carrageenan — a thickener and stabilizer found in many store-bought jellies, sauces, and prepared relishes — has no place here, because this recipe is built entirely from whole, recognizable ingredients with nothing hidden in the mix. A quick pulse in the food processor keeps the texture coarse and rustic, so every spoonful has real body rather than a gelled, processed feel. The ginger and cinnamon add a gentle warmth that makes this feel festive without being fussy. After an hour in the fridge, the flavors meld into something that tastes like it took far more effort than it actually did. It's the kind of simple, from-scratch recipe you'll want to keep on rotation well beyond the holiday season.
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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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