Fructose 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 real orange juice and zest, a touch of maple syrup, cinnamon, and a pinch of salt — nothing more, nothing less. Managing fructose intake often means scanning labels for high-fructose corn syrup, concentrated fruit sweeteners, or mystery additives hiding in store-bought relishes, and this recipe sidesteps all of that entirely. Maple syrup is used in a modest amount to balance the tartness without loading up on problematic sweeteners, and the orange juice is freshly squeezed so you know exactly what's going in. The food processor does most of the work in under a minute, leaving you with a beautifully chunky texture that holds up well on a plate. A short rest in the fridge lets everything meld together into something that tastes far more complex than its short ingredient list suggests. It's a simple, clean recipe you'll want to keep in rotation well beyond the holiday season.
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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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