Pregnancy Friendly Cranberry-Orange Relish
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that makes every plate feel a little more special. Fresh cranberries and real orange juice do the heavy lifting here, delivering a natural hit of vitamin C that's genuinely good for you and the baby. Pure maple syrup stands in for refined sugar, keeping things wholesome without sacrificing that satisfying sweetness. Ceylon cinnamon and ground ginger add gentle warmth — Ceylon in particular is the milder variety, making it a smarter choice when you're being thoughtful about what goes into your body. The whole thing comes together in one saucepan with no complicated steps, which is a win on days when energy is running low. It thickens beautifully as it cools, so you can make it ahead and pull it straight from the fridge when you need it. Spoon it over roasted chicken, swirl it into yogurt, or just eat it with a spoon — 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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