Citric Acid Free Cranberry-Orange Relish
Fresh cranberries and real orange juice do all the heavy lifting here, creating a bright, jewel-toned relish that tastes far more complex than its short ingredient list suggests. The maple syrup brings a gentle, rounded sweetness that plays beautifully against the tart cranberries, while Ceylon cinnamon and ground ginger add just enough warmth to make every spoonful feel special. Avoiding citric acid as an additive can be genuinely tricky with store-bought condiments and jarred sauces, since it sneaks into so many packaged products as a preservative — but this recipe keeps things completely clean by relying on freshly squeezed orange juice for that natural brightness. As the cranberries burst and the mixture bubbles down into a loose, glossy jam, your kitchen will smell absolutely incredible. Stirring in the orange zest right at the end is a small step that makes a big difference, layering in fragrant citrus oils without any processed additives. It thickens beautifully as it cools, so it's a great make-ahead option for holiday tables or weeknight roasts alike.
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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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