Mushroom Free Cranberry-Orange Relish
Bright, tangy, and warmly spiced, this cranberry-orange relish is the kind of condiment that steals the show at any table. Fresh cranberries simmer down with squeezed orange juice, pure maple syrup, and a gentle hit of Ceylon cinnamon and ginger until they burst into a glossy, loose jam that smells absolutely incredible. Stirring in fresh orange zest at the very end keeps that citrus flavor vivid and aromatic rather than cooked-off and flat. The whole thing comes together in one saucepan with zero fussy techniques — just stir, watch it bubble, and let it thicken. For anyone navigating a fungi-free diet, this recipe is naturally in the clear: every single ingredient is a whole fruit, spice, or pantry staple with no hidden extras to second-guess. It firms up beautifully as it chills, so making it a day ahead actually gives you a better result. Spoon it over roasted meats, swirl it into yogurt, or just eat it straight from the jar — no judgment here.
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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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