Honey Free Vegan Cranberry Orange Relish
Bright, tart cranberries meet the sunny sweetness of fresh orange in this raw relish that comes together in minutes with just a food processor and a handful of pantry staples. Maple syrup does all the heavy lifting in the sweetness department here, making it a natural fit for anyone avoiding bee-derived sweeteners without any compromise on flavor. A pinch of cinnamon and a generous hit of orange zest give it a warmth and complexity that tastes far more involved than the short ingredient list suggests. The pulse method keeps everything beautifully chunky — you get real texture in every spoonful rather than a flat, jammy sauce. After a quick rest in the fridge, the flavors meld into something genuinely special, with the citrus brightening the cranberries and the maple rounding out the tartness. It works beautifully alongside a holiday roast, spooned over oatmeal, or tucked into a sandwich the next day.
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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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