Low FODMAP Cranberry Orange Relish with Ginger & Honey
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
Ingredient noteA serving of up to about 1/2 cup of fresh or frozen cranberries is low in FODMAPs. This recipe contains only about 1 1/2 oz per serving, making it likely Low FODMAP. If you prefer to always avoid fresh or frozen cranberries, please tap it and change its rating to Red.
- 1 medium navel orange, unpeeled, cut into 8 wedges, seeds removed
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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