Rice Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just a little spicy from fresh ginger, this cranberry orange relish is the kind of condiment that steals the show at any table. The whole unpeeled orange goes straight into the food processor with the cranberries, giving the relish a pleasantly bitter citrus edge that balances the sweetness of honey beautifully. A pinch of cinnamon and sea salt round everything out, making each spoonful feel layered and intentional rather than one-note. The food processor does the heavy lifting — just pulse until coarsely chopped, stir in the remaining ingredients, and let the fridge do the rest. That chilling time is key: it softens the raw fruit and lets the ginger and spices fully bloom into the mixture. This is naturally free of grains and starches, so it works effortlessly for anyone navigating grain-based restrictions without any substitutions or workarounds needed. Make it a day ahead and it only gets better.
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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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