Capsaicin Free Vegan 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 get pulsed with orange zest, orange juice, maple syrup, a whisper of cinnamon, and a pinch of salt — nothing more, nothing less. The food processor does the heavy lifting in under a minute, leaving you with a beautifully chunky, jewel-toned relish that looks far more impressive than the effort involved. Because every ingredient here is naturally plant-based and free from any heat-producing spices or peppers, it's a genuinely safe and satisfying choice for anyone navigating sensitivity to capsaicin. Maple syrup brings a gentle, rounded sweetness that plays perfectly against the tartness of the cranberries without masking that fresh citrus brightness. A short rest in the fridge lets everything meld together into something that tastes like it took hours. Spoon it over roasted vegetables, serve it alongside a holiday spread, or eat it straight from the jar — no judgment.
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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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