Coconut Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry relish is the kind of condiment that steals the show at any table. The whole unpeeled orange goes straight into the food processor with the cranberries, giving the finished relish a bold citrus punch and a beautiful jewel-toned color. Honey brings gentle sweetness without overpowering the fruit, while fresh ginger and a whisper of cinnamon add warmth that makes every bite feel a little more special. Many store-bought cranberry sauces sneak in unexpected additives, so making your own from six clean ingredients is a genuinely satisfying move. The food processor does the heavy lifting in seconds, and after a quick rest in the fridge the flavors meld into something that tastes far more complex than the effort involved. It works beautifully alongside roasted meats, spooned over cream cheese on a cracker, or honestly eaten straight from the bowl with a spoon.
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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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