Vegetarian Cranberry Orange Relish with Ginger & Honey
Bright, bold, and just the right amount of zingy, this cranberry relish is the kind of condiment that steals the show at any table. The whole orange — peel and all — goes straight into the food processor with the cranberries, giving the finished relish a beautifully complex, slightly bitter citrus note that balances the tart fruit perfectly. Honey steps in as the sweetener here, adding floral depth that refined sugar simply can't match, while fresh ginger and a whisper of cinnamon round everything out with gentle warmth. A few pulses in the food processor and a quick stir is genuinely all the effort required — no cooking, no candy thermometer, no fuss. The hardest part is waiting the hour in the fridge while the flavors meld into something that tastes far more sophisticated than the ingredient list suggests. It's a natural fit alongside roasted vegetables, grain dishes, or a cheese board, and it keeps beautifully for days, meaning you can make it well ahead of time.
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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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