Paleo Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that earns a permanent spot on your holiday table — and well beyond. The whole orange goes in unpeeled, which gives the relish a slightly bitter, aromatic depth that balances the tartness of the cranberries beautifully. Fresh ginger and a whisper of cinnamon add warmth, while honey brings natural sweetness without any refined sugar in sight. It all comes together in a food processor with just a few pulses, so you keep that satisfying chunky texture rather than ending up with a smooth, one-note sauce. A short rest in the fridge is all it takes for the flavors to meld into something that tastes far more complex than the ingredient list suggests. It pairs effortlessly with roasted meats, works as a bright counterpoint to rich sides, and is genuinely good enough to eat straight from the bowl with a spoon.
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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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