Gelatin Free Vegan Cranberry Orange Relish
Bright, tangy, and bursting with citrus warmth, this cranberry orange relish is the kind of condiment that steals the show at any table. Traditional store-bought versions often sneak in gelatin or other animal-derived thickeners to achieve that jammy, set texture — this one skips all of that entirely and still delivers a beautifully cohesive, chunky spread. The magic is in the method: a quick pulse in the food processor keeps everything coarsely chopped and rustic rather than smooth, letting the natural pectin in the cranberries do the work as it chills. Maple syrup brings a gentle, rounded sweetness that plays perfectly against the sharp cranberries and fragrant orange zest, while a pinch of cinnamon adds just enough warmth to make it feel special. After an hour in the fridge, the flavors meld into something that tastes like it took far more effort than it actually did. Spoon it over roasted vegetables, swirl it into oatmeal, or serve it alongside your favorite holiday centerpiece — it's endlessly versatile and completely plant-based from start to finish.
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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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