High Fructose Corn Syrup Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy cranberries meet the bold citrus punch of a whole unpeeled orange in this vibrant relish that tastes like the holidays in every spoonful. The food processor does the heavy lifting, giving you a beautifully textured, coarsely chopped result that's nothing like the jellied stuff from a can. Honey steps in as the natural sweetener here, bringing a floral warmth that plays perfectly off the tart cranberries and zippy fresh ginger. A pinch of cinnamon and sea salt round everything out in a way that feels surprisingly sophisticated for such a simple recipe. Store-bought cranberry sauces are notorious for hiding corn syrup in the ingredient list, so making your own from scratch is the easiest way to know exactly what's in the bowl. After just an hour in the fridge, the flavors meld into something that tastes like it took all day. Spoon it over turkey, swirl it into yogurt, or serve it alongside a cheese board — it earns its place at the table 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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