Beef Free Vegan Cranberry Orange Relish
Bright, tart cranberries meet sweet citrus in this fresh relish that comes together in minutes with just a food processor and five simple ingredients. The combination of navel orange zest and juice gives it a sunny, fragrant lift that balances the natural sharpness of the cranberries beautifully. Maple syrup does the sweetening here, keeping everything completely plant-based without sacrificing any of that glossy, jammy quality you want on a holiday table. A pinch of cinnamon and a short chill in the fridge are all it takes to pull the flavors into something that tastes far more complex than the effort involved. The pulsed texture is the real secret — coarsely chopped and chunky rather than blended smooth, so every spoonful has a little pop and personality. It works just as well spooned over roasted vegetables or stirred into oatmeal as it does alongside a festive spread.
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Learn more →Ingredients
8 servings
- 1 bag (12 oz) fresh or thawed frozen cranberries
- 1 medium navel orange, zested and juiced (about ¼ cup juice and 1 tbsp zest)
- 3 tbsp maple syrup
- ¼ tsp ground cinnamon
- 1 pinch salt
Instructions
- 1
Pick through the cranberries and discard any that are soft or shriveled. Add them to the bowl of a food processor.
- 2
Add the orange zest, orange juice, maple syrup, cinnamon, and salt to the food processor.
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