Turmeric Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry orange relish is the kind of condiment that earns a permanent spot on your holiday table — and honestly, well beyond the holidays too. The whole orange goes in unpeeled, which gives the relish a slightly bitter, marmalade-like depth that plays beautifully against the tart cranberries and floral honey. Fresh ginger adds a gentle warmth and a little zing, while a pinch of cinnamon and sea salt round everything out without overwhelming the fruit-forward flavors. Many store-bought relishes and spice blends sneak in unexpected ingredients, so making this from scratch means you know exactly what's in every spoonful. The food processor does most of the work in under a minute, and after a quick rest in the fridge, the flavors meld into something that tastes like it took far more effort than it did. It's equally at home spooned over roasted meats, stirred into yogurt, or piled onto a cheese board alongside something creamy and mild.
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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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