Breastfeeding Friendly Cranberry-Orange Relish
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of thing you'll want to keep in the fridge all season long. Fresh cranberries and real orange juice give it a vibrant, fruity punch, while pure maple syrup keeps the sweetness natural and refined-sugar-free — a small but meaningful win when you're being mindful about what goes into your body. Ceylon cinnamon and ground ginger add a gentle warmth without overwhelming the fruit, and the whole thing comes together in one saucepan in under 20 minutes. For anyone nursing and trying to avoid heavily processed condiments loaded with artificial ingredients, this is a genuinely clean alternative that doesn't sacrifice any flavor. The orange zest stirred in at the end is the secret move — it lifts the whole relish and makes it taste fresh and bright rather than cooked down and flat. It thickens beautifully as it cools, so you can make it ahead and pull it straight from the fridge whenever you need it. Spoon it over roasted chicken, swirl it into yogurt, or just eat it with a spoon — no judgment here.
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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
- 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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