Eosinophilic Esophagitis Friendly 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 beautifully against the honey and warm cinnamon. A touch of fresh grated ginger ties it all together with a gentle heat that lingers in the best way. Managing eosinophilic esophagitis often means scrutinizing every ingredient label at the store, but this recipe keeps things refreshingly straightforward — just whole fruit, honey, and a few pantry spices with nothing hidden or processed in. A quick pulse in the food processor and a rest in the fridge is genuinely all it takes. That chilling time is key: it lets the flavors meld and softens the raw edge of the cranberries into something almost jammy. Spoon it over roasted meat, serve it alongside a holiday spread, or 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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