Ingredients:

  • ½ cup Fresh Orange Juice
  • ¾ cup Granulated Sugar (or up to 1 cup)
  • ¼ cup Water
  • 1 Tbsp Orange Zest (Zest of 1 large orange)
  • ¼ tsp Ground Cinnamon
  • Pinch of Kosher Salt
  • 12 oz bag Fresh Cranberries (340 g), rinsed

Instructions:

  1. Combine the Liquids and Sugar: In a medium saucepan, combine the orange juice, water, granulated sugar, orange zest, cinnamon, and salt.
  2. Dissolve and Simmer: Bring the mixture to a rolling simmer over medium-high heat, stirring until all the sugar is completely dissolved (about 3–4 minutes). The liquid should look clear and syrupy.
  3. Add Cranberries: Tip the washed, fresh cranberries into the simmering syrup.
  4. Initial Cook (The Pop): Return the mixture to a vigorous simmer, then reduce the heat slightly to medium. Cook for 5–7 minutes, stirring occasionally. Listen for the ‘pop’ as the cranberries split open.
  5. Simmer and Thicken: Once most of the berries have popped, reduce the heat to medium-low. Continue simmering gently for another 5 minutes, until the consistency is similar to a loose jam.
  6. Cool Down: Remove the pan from the heat immediately. Transfer the relish to a heat-proof bowl or clean glass jar.
  7. Initial Cooling: Allow the relish to cool completely to room temperature (about 1 hour) before covering it.
  8. Chill: Cover the container and chill in the refrigerator for at least 2 hours, or ideally overnight. The relish will thicken considerably once cold, achieving the perfect spoonable consistency.