Seed Oil Free Cranberry-Orange Relish
Bright, tangy, and just sweet enough, this cranberry-orange relish is the kind of condiment that steals the show on any holiday table. Fresh cranberries burst into a glossy, jammy sauce with real orange juice and zest doing all the heavy lifting on flavor — no artificial anything in sight. Pure maple syrup stands in for refined sugar, adding a subtle warmth that plays beautifully against the tart berries, while Ceylon cinnamon and ground ginger round everything out with gentle spice. The whole thing comes together in a single saucepan in under twenty minutes, which means less time hovering over the stove and more time enjoying the company. Store-bought versions often sneak in canola or sunflower oil as a preservative or texture aid, so making your own is genuinely the smarter move here. Every ingredient is clean, whole, and exactly what it says it is — fresh fruit, citrus, a natural sweetener, and spice. Make a jar ahead of time and watch it disappear before the main course even hits the table.
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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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