Emulsifier Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that makes everything it touches taste more alive. The whole orange — peel and all — goes into the food processor alongside the cranberries, giving the finished relish a complex, slightly bitter citrus note that balances the honey beautifully. Fresh ginger adds a gentle heat, while a pinch of cinnamon and sea salt round out the flavor without overwhelming the fruit. Store-bought versions of this classic are often loaded with additives and stabilizers to extend shelf life, but this one is made entirely from whole, recognizable ingredients with nothing hidden in the mix. A quick pulse in the food processor keeps the texture coarse and satisfying — chunky enough to spoon over a plate without turning into sauce. After just 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, clean recipe you'll want to keep in your back pocket all season long.
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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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