Nightshade Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry-orange relish is one of those condiments that makes everything it touches taste more alive. The whole orange — peel and all — goes into the food processor alongside the cranberries, giving the finished relish a complex, slightly bitter citrus note that balances beautifully against the honey and warm cinnamon. Fresh ginger adds a gentle heat that lingers just long enough to feel intentional. For anyone navigating nightshade restrictions, relishes and condiments can be a minefield of hidden peppers and spice blends, but every single ingredient here is clean and straightforward. A quick pulse in the food processor and a short rest in the fridge is genuinely all it takes — the chilling time does the real work, coaxing the flavors into something that tastes like it simmered for hours. Spoon it over roasted poultry, stir it into yogurt, or serve it alongside a cheese board and watch it disappear.
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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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