Gut Friendly Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this raw relish is a refreshing alternative to the canned stuff — and it comes together in minutes with nothing but a food processor and a handful of whole ingredients. Fresh cranberries and an unpeeled navel orange get pulsed together until coarsely chopped, keeping all that natural fiber and zest intact rather than cooking it away. Honey steps in as a gentler sweetener, while freshly grated ginger adds a warming kick that also happens to be a longtime ally for digestive comfort. A pinch of cinnamon and sea salt round everything out, making the flavor feel surprisingly complex for such a simple process. The real magic happens in the fridge — after an hour of chilling, the ingredients meld into something that tastes like it took far more effort than it did. Because nothing is cooked, the whole fruits and spices stay as close to their natural state as possible, which is exactly what makes this kind of recipe so appealing when you're being thoughtful about what goes into your body.
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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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