Fish Free Cranberry-Orange Relish
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that steals the show at any table. Fresh cranberries simmer down with squeezed orange juice, maple syrup, and warm spices until they burst into a glossy, jammy sauce that smells absolutely incredible. Ceylon cinnamon and ground ginger give it a gentle, aromatic heat that balances the tartness of the cranberries without overpowering the citrus. Stirring in the orange zest right at the end keeps that bright, fresh flavor front and center. The whole thing comes together in one saucepan with zero fuss, and it thickens beautifully as it cools in the fridge. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels for hidden seafood-derived additives like worcestershire or fish sauce that sometimes sneak into store-bought versions. Make a jar ahead of time and you'll have a stunning, crowd-pleasing relish ready to go whenever you need it.
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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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