Low Iodine Vegan Cranberry Orange Relish
Bright, tangy, and just sweet enough, this cranberry orange relish is the kind of condiment that makes a whole table sit up and take notice. Fresh cranberries get pulsed with real orange juice and zest, a drizzle of 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 like it took far more effort than it did. For anyone navigating a low-iodine approach, this recipe is a natural fit: every ingredient is plant-based and straightforward, with no dairy, no seafood derivatives, and no processed additives to second-guess. Maple syrup steps in as the sweetener, keeping things clean and entirely free of the iodized salt concerns that can make store-bought condiments tricky. A short rest in the fridge lets the flavors bloom and the texture settle into something scoopable and satisfying. Make a jar ahead of time and you'll find yourself reaching for it well beyond the holiday table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!