Walnut Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and just sweet enough, this cranberry relish is the kind of condiment that steals the show at any holiday table. The whole unpeeled orange goes straight into the food processor with the cranberries, giving the finished relish a gorgeous bittersweet depth that you simply can't get from juice alone. Honey brings a floral warmth that balances the tartness beautifully, while fresh ginger and a whisper of cinnamon add just enough spice to keep things interesting. The food processor does all the heavy lifting — a few quick pulses and you've got a chunky, jewel-toned relish with real texture. Many store-bought versions sneak in unexpected add-ins, so making it from scratch with these six clean ingredients means you know exactly what's in the bowl. A short rest in the fridge lets the flavors meld and mellow, and the result is something that tastes like it took far more effort than it actually did. Spoon it over turkey, swirl it into yogurt, or serve it alongside a cheese board — it earns its place every single 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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