Citric Acid Free Cranberry Orange Relish with Ginger & Honey
Cranberry relish sounds simple enough, but most store-bought versions are loaded with added citric acid as a preservative — making them a no-go for anyone managing a sensitivity to it. This version keeps things completely clean by leaning on whole, unprocessed ingredients that bring all the brightness and zing on their own. The navel orange — peel and all — goes straight into the food processor with the cranberries, giving the relish a bold, slightly bitter citrus depth that feels far more complex than the ingredient list suggests. Fresh ginger adds a warm, lively kick, while honey rounds out the tartness without any refined sugar or synthetic additives. A pinch of cinnamon and sea salt tie everything together in a way that feels almost festive. The whole thing comes together in minutes, then chills in the fridge while the flavors deepen and meld into something genuinely special. It's the kind of condiment that disappears fast at the table — bright, chunky, and full of personality.
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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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