Gelatin Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and alive with warm spice, this cranberry-orange relish is the kind of condiment that steals the show at any table. 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 natural tartness beautifully. Honey steps in as the sweetener, lending a floral depth that refined sugar simply can't match, while fresh ginger and a whisper of cinnamon round everything out with gentle heat. Many store-bought cranberry products rely on gelatin or pectin-based gelling agents to achieve that jiggly, molded shape, but this recipe skips all of that entirely — the texture here comes purely from a quick pulse in the food processor, leaving it chunky, vibrant, and completely plant-based. A short rest in the refrigerator is all it takes for the flavors to meld into something that tastes like it took far more effort than it actually did. Serve it chilled straight from the bowl or let it come to room temperature — either way, it's the kind of bright, fresh accompaniment that makes everything on the plate taste better.
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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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