Citric Acid Free Vegan Cranberry Orange Relish
Cranberry relish sounds simple enough, but most store-bought versions are loaded with preservatives and added acids that make them off-limits for anyone avoiding citric acid. This version keeps things beautifully clean — just fresh cranberries, a whole navel orange, maple syrup, cinnamon, and a pinch of salt. The orange does all the heavy lifting here, lending natural brightness and sweetness without any synthetic acidulants sneaking in. A few quick pulses in the food processor give you that perfect chunky texture — rustic and vibrant, not a smooth, forgettable sauce. Maple syrup rounds out the tartness of the cranberries in a way that feels genuinely festive, and the cinnamon adds just enough warmth to make it feel special. After a short rest in the fridge, the flavors meld into something that tastes far more complex than the ingredient list suggests. It's the kind of condiment that earns a permanent spot on your holiday table.
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Learn more →Ingredients
8 servings
- 1 bag (12 oz) fresh or thawed frozen cranberries
- 1 medium navel orange, zested juice 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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