Pork Free Cranberry Orange Relish with Ginger & Honey
Tart cranberries, bright citrus, warm ginger, and a drizzle of honey come together in a relish that tastes far more complex than the short ingredient list suggests. The whole orange — peel and all — goes straight into the food processor, giving the finished relish a slightly bitter, aromatic depth that bottled versions simply can't replicate. A quick pulse keeps the texture pleasantly chunky, so every spoonful has real body rather than a smooth, jammy paste. The ginger and cinnamon add just enough warmth to balance the tartness, while the honey rounds everything out without making it cloying. After an hour in the fridge, the flavors meld into something that tastes like it took all day. It's a natural fit alongside roasted poultry, spooned over a cheese board, or stirred into yogurt — and because every ingredient here is straightforwardly plant-based and free of any meat products, there's nothing to second-guess before serving it to a crowd.
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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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