Pescatarian Cranberry Orange Relish with Ginger & Honey
Bright, bold, and bursting with citrus, this fresh relish is the kind of condiment that makes everything on the table taste more alive. The whole orange — peel and all — goes into the food processor alongside the cranberries, which gives the finished relish a pleasantly bitter edge that balances the natural sweetness of the honey beautifully. A hit of freshly grated ginger and a whisper of cinnamon round things out, adding warmth without overpowering the fruit. The food processor does most of the work in about a minute, and then the refrigerator takes over, letting the flavors meld into something that tastes far more complex than the short ingredient list suggests. It's the kind of recipe that fits effortlessly into a pescatarian spread — no substitutions needed, just real, whole ingredients doing exactly what they're supposed to do. Make it ahead, keep it chilled, and watch it disappear faster than anything else on the table.
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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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