Coconut Free Cranberry-Orange Relish
Bright, tangy cranberries meet the sunny sweetness of fresh orange juice and zest in this simple stovetop relish that tastes far more special than the effort involved. Pure maple syrup does the sweetening here, while a whisper of Ceylon cinnamon and ground ginger add just enough warmth to make every spoonful feel festive. Many store-bought cranberry sauces sneak in unexpected additives or sweeteners, so making your own means you know exactly what's going in the jar. The whole thing comes together in under twenty minutes — you just let the cranberries bubble and burst until the mixture thickens into a glossy, loose jam that coats the back of a spoon. Stirring in the orange zest at the very end keeps that citrus fragrance bright and fresh rather than cooked off. It's equally at home spooned over a holiday roast, swirled into yogurt, or spread on a leftover turkey sandwich the next day. The relish thickens even further as it chills, so make it ahead and let the fridge do the final work for you.
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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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