Legume Free Cranberry Orange Relish with Ginger & Honey
Tart cranberries and a whole unpeeled orange come together in a food processor to create a relish that's bright, bold, and beautifully textured — nothing like the canned stuff. The orange peel adds a slightly bitter, aromatic depth that plays perfectly against the sweetness of honey and the warm kick of fresh ginger. A pinch of cinnamon and sea salt round everything out, making this feel far more complex than the short ingredient list suggests. The method is refreshingly simple: pulse, stir, and let the fridge do the rest while the flavors meld into something genuinely special. This is the kind of condiment that steals the show at a holiday table, but it's easy enough to make on a random Tuesday for roasted meats or a cheese board. Because every ingredient here is a whole food — fruit, spice, honey — there's zero guesswork about hidden additives or problematic fillers. Make a batch ahead of time and keep it chilled; it only gets better as it sits.
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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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