Xanthan Gum Free Cranberry Orange Relish with Ginger & Honey
Bright, tangy, and alive with warm spice, this cranberry orange relish is the kind of condiment that makes everything around it taste better. The whole orange — peel and all — goes into the food processor alongside the cranberries, giving the finished relish a slightly bitter, citrusy depth that store-bought versions simply can't match. A drizzle of honey softens the tartness, while fresh ginger and a whisper of cinnamon pull everything into a beautifully balanced, complex bite. Because this recipe relies entirely on whole fruits, aromatics, and natural sweeteners, there's no need to scrutinize labels or worry about hidden thickeners sneaking into your dish. The food processor does the heavy lifting in seconds, and then the fridge does the rest — a short rest lets the flavors meld into something that tastes like it took far more effort than it did. It's equally at home spooned over a holiday roast, stirred into yogurt, or piled onto a cheese board for something a little unexpected.
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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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