Mustard Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that steals the show at any table. The whole orange — peel and all — goes into the food processor alongside the cranberries, giving the finished relish a complex, slightly bitter citrus depth that balances the natural tartness beautifully. Fresh ginger and a touch of cinnamon add warmth without overwhelming the fruit, while honey brings everything together with a gentle, floral sweetness. It comes together in minutes with just a few pulses and a good stir, then a short rest in the fridge lets the flavors fully bloom. Store-bought relishes and chutneys can be a minefield for anyone avoiding hidden condiment ingredients, but this one is made entirely from whole, recognizable foods — no surprises, no label anxiety. It's equally at home alongside a holiday roast, spooned over cream cheese on a cracker, or tucked into a leftover sandwich the next day.
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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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