Low Iodine Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this fresh relish is the kind of condiment that makes everything it touches taste more alive. The combination of whole cranberries and unpeeled orange wedges gets pulsed in a food processor until coarsely chopped, so you keep that satisfying, chunky texture rather than ending up with a smooth sauce. Honey brings gentle sweetness, while fresh grated ginger and a whisper of cinnamon add warmth that keeps the flavor interesting from the first bite to the last. For anyone navigating a low-iodine protocol, this recipe is a natural fit — every ingredient here is a whole, unprocessed food with no iodized salt, no dairy, and no additives to second-guess. The fine sea salt called for is the right call, since standard iodized table salt is the one to avoid during this kind of dietary window. It comes together in minutes and only gets better after an hour in the fridge, making it an easy make-ahead option for holiday tables or weeknight meals alike. Spoon it over roasted poultry, stir it into grain bowls, or just eat it straight from the bowl — no judgment here.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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