Mushroom Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this fresh relish is the kind of condiment that makes a holiday table feel complete — or honestly elevates a plain weeknight meal into something special. Whole orange wedges go into the food processor right alongside the cranberries, peel and all, so you get that deep, slightly bitter citrus note that balances the tartness beautifully. Honey steps in as the sweetener, keeping things feeling natural and a little floral, while fresh ginger and a pinch of cinnamon add warmth without overwhelming the fruit. The food processor does the heavy lifting in under a minute, and then the fridge does the rest — a short chill lets everything meld into a cohesive, glossy relish with real texture. It's one of those recipes where the ingredient list is short but the payoff is enormous. No cooking required, no complicated technique, just bold flavor that tastes like it took far more effort than it did.
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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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