Hazelnut 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. Whole orange wedges — peel and all — go into the food processor alongside fresh cranberries, giving the finished relish a gorgeous bittersweet citrus depth you simply can't get from bottled juice. A touch of honey rounds out the tartness naturally, while freshly grated ginger and a whisper of cinnamon add warmth that makes every spoonful feel a little more special. The food processor does the heavy lifting in seconds, and then the fridge does the rest — a short chill lets the flavors meld into something that tastes like you spent far more time on it than you did. Store-bought versions often sneak in unexpected additives or flavoring blends, so making your own from scratch means you know exactly what's in the bowl. It's endlessly versatile too: spoon it over roasted meats, swirl it into yogurt, or pile it onto a cheese board for a pop of color and flavor that guests will ask about every single time.
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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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