Pescatarian Vegan Cranberry Orange Relish
Bright, tart cranberries meet the sunny sweetness of fresh orange in this vibrant relish that comes together in minutes with just a food processor and five simple ingredients. The maple syrup adds a gentle, rounded sweetness that plays beautifully against the cranberries' natural bite, while a pinch of cinnamon and a hit of orange zest give the whole thing a warmth that feels festive without being fussy. A quick pulse — not a full blitz — keeps the texture chunky and satisfying, so every spoonful has real character. Chilling it for at least an hour before serving is the secret step that lets the flavors knit together and the relish thicken into something that looks and tastes like you spent far more effort than you actually did. It's completely plant-based, so it fits naturally into a pescatarian spread alongside fish dishes, grain bowls, or a holiday table without any awkward substitutions or compromises. Spoon it over grilled salmon, stir it into yogurt, or serve it alongside roasted vegetables — the possibilities are genuinely endless.
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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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