Shellfish Free Cranberry Orange Relish with Ginger & Honey
Bright, bold, and just a little unexpected, this cranberry relish gets its personality from whole orange wedges — peel and all — pulsed right alongside the cranberries in a food processor. The peel adds a subtle bitterness that balances the tart fruit beautifully, while honey keeps things naturally sweet without tipping into candy territory. Fresh ginger brings a gentle heat, and a pinch of cinnamon rounds everything out with just enough warmth to feel festive. It comes together in minutes with almost no prep, then a quick rest in the fridge lets the flavors settle into something that tastes like it took much longer. This is the kind of condiment that earns a permanent spot on the holiday table — equally at home next to a roast, spooned over cream cheese on a cracker, or stirred into yogurt the next morning. No cooking required, no complicated steps, just a food processor and a handful of real ingredients doing exactly what they should.
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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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