Ingredients:
- 1 cup (200 g) Granulated Caster Sugar
- ½ cup (120 ml) Water
- ½ cup (120 ml) Fresh Orange Juice
- 1 whole Orange Zest (approx. 1 tbsp, divided)
- 1 large (approx. 3-inch) Cinnamon Stick
- 1 bag (340 g / 12 oz) Fresh Cranberries, washed and picked over
- ⅛ tsp Pinch of Sea Salt
Instructions:
- Combine Syrup Ingredients: In a medium saucepan, combine the sugar, water, orange juice, half of the orange zest, and the cinnamon stick.
- Dissolve Sugar: Place the saucepan over medium-high heat. Stir consistently until the sugar is fully dissolved and the liquid comes to a rolling boil. Continue boiling for 1 minute to create a thin syrup.
- Add Berries: Carefully pour in the washed cranberries and the pinch of sea salt.
- Simmer and Reduce: Bring the mixture back to a gentle simmer. Reduce the heat to medium-low.
- Cook Until Popping: Allow the mixture to simmer, stirring occasionally. After about 5–7 minutes, the cranberries will begin to soften and burst (releasing pectin, which thickens the sauce).
- Check for Thickness: Continue simmering for a total of 10–12 minutes, or until the liquid has reduced and the sauce coats the back of a spoon slightly. Note: The sauce should still look slightly runny, as it will thicken significantly as it cools.
- Remove Spices: Turn off the heat. Use a spoon to carefully retrieve and discard the cinnamon stick.
- Stir in Fresh Zest: Stir in the remaining reserved fresh orange zest. This injects a powerful, bright citrus aroma right before cooling.
- Cool Down: Transfer the relish into a clean, heatproof dish or jar. Allow it to cool completely to room temperature.
- Set and Serve: Cover and transfer the relish to the refrigerator. Chill for at least 1 hour, or ideally overnight, for the sauce to fully set into a perfect, thick relish consistency before serving.