Seed Oil 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 unpeeled orange goes straight into the food processor with the cranberries, giving the finished relish a bold citrus punch and a beautifully rustic texture that no jarred version can match. Honey steps in as the natural sweetener, while fresh ginger and a whisper of cinnamon add warmth that keeps every bite interesting. Store-bought relishes and condiments are notorious for sneaking in refined vegetable and seed oils as carriers or preservatives, but every single ingredient here is exactly what it looks like — whole fruit, a drizzle of honey, and a few spices. A quick pulse in the food processor and an hour in the fridge is genuinely all it takes. It's the kind of recipe that makes you wonder why you ever reached for the canned stuff in the first place.
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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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