Nutmeg 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 beautifully complex citrus bite that you just can't get from juice alone. Fresh ginger and a touch of cinnamon add warmth and depth, while honey rounds out the tartness without making things cloying. Many store-bought cranberry sauces and spice blends sneak in nutmeg as a background note, so making this from scratch puts you fully in control of every ingredient. A quick pulse in the food processor keeps the texture pleasantly chunky — rustic and vibrant, not a smooth sauce. After an hour in the fridge, the flavors meld into something that tastes like it took far more effort than it actually did. It's an effortless, no-cook recipe that works beautifully alongside roasted meats, on a cheese board, or spooned straight from the bowl.
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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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