Red Meat Allergy Friendly 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, pure 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 feels a little more refined than your average holiday staple. For anyone navigating a red meat allergy, this recipe is a completely safe and naturally worry-free choice — every single ingredient is plant-based and straightforward, with zero hidden animal proteins to stress over. 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 poultry, swirl it into yogurt, or serve it alongside a cheese board — it's endlessly versatile and genuinely hard to stop eating.
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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
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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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