Shellfish 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 navel orange zest and juice, 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 relish that's far more vibrant than anything you'd find in a can. Maple syrup brings a gentle, rounded sweetness that plays perfectly against the tartness of the cranberries without tipping into cloying territory. A short rest in the fridge lets the flavors come together and the texture firm up just slightly, so patience pays off here. Spoon it over a holiday roast, swirl it into oatmeal, or pile it onto a grain bowl — this relish is 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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