Breastfeeding Friendly Vegan 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 get pulsed with real orange juice and zest, a drizzle of maple syrup, a whisper of cinnamon, and a pinch of salt — no refined sugar, no artificial anything. That matters when you're nursing and paying closer attention to what goes into your body and, by extension, your baby's. The whole thing comes together in a food processor with just a few pulses, so you're not standing over a stove for long. Chilling it for at least an hour before serving lets the flavors deepen and the texture settle into that perfect chunky, spoonable consistency. It's endlessly versatile — spoon it over roasted vegetables, swirl it into oatmeal, or serve it alongside a holiday spread. Simple, wholesome ingredients and zero fuss make this one a keeper for busy, nourishing days.
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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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