Lactose Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that makes everything on the table 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 the honey beautifully. Fresh ginger and a whisper of cinnamon round things out, adding warmth without overpowering the fruit. The entire recipe is naturally free of dairy in any form, so there's nothing to swap or second-guess — just whole, simple ingredients doing exactly what they should. A quick pulse in the food processor keeps the texture pleasantly chunky rather than saucy, which means it works as a spread, a topping, or a standalone side. After an hour in the fridge, the flavors meld into something that tastes far more considered than the minimal effort involved. Make a batch ahead of time and it's ready to go whenever you need it.
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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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