Capsaicin Free Cranberry-Orange Relish
Bright, tangy cranberries meet the sunny sweetness of fresh orange juice and zest in this simple stovetop relish that comes together in under twenty minutes. Pure maple syrup does the sweetening here, giving the sauce a subtle depth that granulated sugar just can't match. Warm Ceylon cinnamon and ground ginger round out the flavor without any heat, making this a genuinely safe and satisfying choice for anyone who needs to avoid capsaicin — no label-reading anxiety required. The cranberries burst and break down into a glossy, loose jam that thickens beautifully as it cools, so it slices cleanly alongside a holiday roast or spreads effortlessly over a leftover turkey sandwich. Every ingredient is straightforward and easy to verify, which is a real relief when so many store-bought cranberry sauces sneak in unexpected spices or flavorings. Make it a day ahead and let it chill overnight — the flavors meld and the texture only gets better.
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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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