Nutmeg 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 holiday table. Fresh cranberries cook down with squeezed orange juice and pure maple syrup into a glossy, jammy sauce that tastes far more special than anything from a can. The warmth here comes from Ceylon cinnamon and ground ginger — a thoughtful spice pairing that delivers real depth without any of the musky, sharp notes that nutmeg typically brings to seasonal recipes. That makes this a genuinely safe and delicious choice for anyone who needs to skip that particular spice, whether by preference or sensitivity. Stirring in the orange zest right at the end keeps the citrus flavor fresh and fragrant rather than cooked off. The relish thickens beautifully as it cools, so it slices cleanly alongside a roast or spreads perfectly over a leftover turkey sandwich the next day. Make a batch ahead of time and keep it in the fridge — it only gets better as the flavors settle.
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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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