Eosinophilic Esophagitis Friendly Cranberry-Orange Relish
Bright, tangy cranberries meet fresh-squeezed orange juice and warm spice in this vibrant relish that feels anything but plain or safe-food boring. Managing eosinophilic esophagitis often means scanning every label for common trigger ingredients, and store-bought cranberry sauces are notorious for sneaking in corn syrup, artificial flavors, or other questionable additives. This version keeps things clean and straightforward — just whole cranberries, real citrus, pure maple syrup, and a gentle touch of Ceylon cinnamon and ginger. The cranberries burst and break down into a glossy, loose jam that thickens beautifully as it cools, so the texture is smooth and easy to enjoy. Orange zest stirred in at the end gives it a fragrant, citrusy lift that makes the whole thing taste far more complex than the short ingredient list suggests. It works beautifully alongside roasted meats, spooned over a safe grain, or anywhere you want a pop of sweet-tart flavor without the worry.
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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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