Low Iodine Cranberry-Orange Relish
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that makes a whole meal feel more special. Fresh cranberries burst down into a glossy, jammy sauce while orange juice and zest bring a citrusy lift that cuts right through the richness of whatever you're serving alongside it. Pure maple syrup does the sweetening here — no refined sugar, no additives — and a whisper of Ceylon cinnamon and ginger rounds everything out with gentle warmth. For anyone navigating iodine restrictions, this recipe is a genuinely clean option: every ingredient is naturally low in iodine, with no dairy, no eggs, no seafood, and no iodized salt in sight. The fine sea salt called for here is the right call, since standard table salt is typically iodized and worth avoiding. It comes together in one saucepan in well under half an hour, and it actually gets better as it sits and thickens in the fridge. Make a jar ahead of time and you'll find yourself spooning it onto everything.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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