AIP Friendly Cranberry-Orange Relish
Tart cranberries, bright citrus, and warm spice come together in a glossy, jewel-toned relish that tastes like the holidays in every spoonful. The whole thing comes together in under 20 minutes on the stovetop, making it one of the easiest crowd-pleasers you can bring to a table of eight. Store-bought cranberry sauce is often loaded with refined sugar and ingredients that don't work for an elimination-style approach, so having a clean homemade version in your fridge is genuinely a relief. Pure maple syrup does the sweetening here, while freshly squeezed orange juice and a tablespoon of zest give it that bright, citrusy lift that makes it taste anything but plain. Ceylon cinnamon and ground ginger add just enough warmth without overwhelming the fruit — and because every single ingredient is whole and unprocessed, there's nothing to second-guess. It thickens beautifully as it cools, landing somewhere between a sauce and a loose jam, which means it's equally at home spooned over roasted meat or tucked alongside whatever's on your plate.
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
- ½ cup fresh orange juice (from about 2 medium oranges)
- 1 tbsp orange zest (from about 1 medium orange)
- ⅓ cup pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the cranberries, orange juice, maple syrup, Ceylon cinnamon, ground ginger, and sea salt in a medium saucepan over medium heat. Stir to combine.
- 2
Cook, stirring occasionally, until the cranberries begin to burst and the mixture starts to bubble, about 5 minutes.
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