Ingredients:

  • 12 ounces (340 grams) Fresh or Frozen Cranberries, rinsed
  • 1 large Navel Orange, scrubbed thoroughly and quartered
  • ¾ cup (150 grams) Granulated Sugar
  • ¼ teaspoon (1.25 grams) Fine Sea Salt
  • 1 teaspoon (5 ml) Orange Liqueur or Water (Optional, for moisture)
  • ½ teaspoon (1 gram) Ground Ginger (Optional, for warmth)

Instructions:

  1. Clean the Fruit: Rinse the cranberries under cold water and pick out any bruised or soft berries. Pat them dry slightly.
  2. Prepare the Orange: Thoroughly scrub the orange peel (since it will be used whole). Trim off the hard nubs from both the top and bottom of the orange. Quarter the orange, removing any visible seeds.
  3. Combine Dry Ingredients: In a small bowl, combine the granulated sugar and salt. Set aside.
  4. Initial Process (Orange): Place the quartered orange pieces into the bowl of the food processor. Pulse 5-7 times until the orange peel and flesh are roughly chopped.
  5. Add Cranberries and Sugar: Add the prepared cranberries and the sugar/salt mixture to the food processor bowl.
  6. Pulse to Desired Consistency: Process using short, distinct pulses (do not run continuously!). Pulse 8–15 times, checking frequently. The goal is a coarse, chunky texture—not a smooth purée.
  7. Check and Adjust: Scrape down the sides. If the mixture appears too thick or dry, add the optional teaspoon of orange liqueur or water. Taste and add a tiny pinch more salt if necessary to brighten the flavour.
  8. Transfer and Chill: Transfer the relish to an airtight container. Cover and refrigerate for a minimum of 2 hours, but preferably overnight (8–12 hours). The chill time is crucial for mellowing the flavors.
  9. Serve: Give the relish a good stir before serving. Store refrigerated for up to 7 days.