Cashew 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 goes straight into the food processor with the cranberries, so you get that gorgeous bitter-citrus depth in every bite without any extra effort. A drizzle of honey softens the tartness, while fresh ginger and a whisper of cinnamon give it a warmth that feels festive and a little unexpected. It all comes together in minutes — just pulse, stir, and let the fridge do the rest. Store-bought relishes often sneak in additives or processed sweeteners, but this one is nothing but whole, recognizable ingredients from start to finish. The hour of chilling time is genuinely worth it; the flavors meld into something that tastes far more complex than the short ingredient list suggests. Spoon it over a holiday roast, swirl it into yogurt, or just 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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