Ingredients:

  • 1 (12 oz) bag (340 g) Fresh Cranberries, Rinsed and picked over
  • 3/4 cup (150 g) Granulated Sugar
  • 1/2 cup (120 ml) Filtered Water
  • 1/4 cup (60 ml) Fresh Orange Juice
  • 1 teaspoon (5 ml) Orange Zest, finely zested
  • 1 tablespoon (15 g) Fresh Ginger, peeled and finely grated
  • 2 whole pieces Star Anise
  • 1/4 teaspoon (1.25 ml) Fine Sea Salt
  • 1/4 cup (30 g) Pecans, roughly chopped and toasted

Instructions:

  1. Toast the Pecans: Preheat a small dry pan. Toast the chopped pecans for 3–5 minutes until fragrant. Set aside to cool completely. Zest and juice the orange, and grate the fresh ginger.
  2. Combine the Base: In a medium saucepan, combine the sugar, water, salt, orange juice, star anise, and grated ginger. Heat over medium heat, stirring just until the sugar is fully dissolved and the liquid is simmering gently.
  3. Simmer the Cranberries: Add the rinsed cranberries and orange zest to the simmering syrup. Bring the mixture to a low boil, then reduce the heat and simmer gently for 10–12 minutes, stirring occasionally.
  4. Check for Consistency: The Cranberry Relish is ready when about two-thirds of the berries have softened and popped, and the mixture has thickened slightly to a syrupy consistency. Remove the saucepan from the heat.
  5. Cool and Discard Spices: Carefully fish out and discard the two pieces of star anise. Pour the relish into a clean bowl and allow it to cool at room temperature for about 30 minutes; it will thicken further as it cools.
  6. Finish and Chill: Once the relish has cooled to lukewarm, fold in the toasted and chopped pecans. Cover and refrigerate for a minimum of 2 hours, allowing the flavors to fully meld before serving chilled or at room temperature.