Ingredients:

  • ¾ cup Water (or unsweetened orange juice)
  • ¾ cup Granulated Sugar (White Sugar)
  • Pinch (approx. ⅛ tsp) Fine Sea Salt
  • 12 ounces (340 grams) Cranberries, fresh or frozen
  • 1 tablespoon Orange Zest (from 1 medium orange)
  • 2 tablespoons (30 ml) Orange Juice, freshly squeezed
  • 1 standard size Cinnamon Stick

Instructions:

  1. Combine Wet Ingredients and Sugar: In a medium saucepan, combine the water (or juice), granulated sugar, and salt. Add the cinnamon stick.
  2. Dissolve the Sugar: Place the saucepan over medium-high heat. Stir constantly until the sugar is fully dissolved and the liquid comes to a rolling boil. Reduce the heat slightly to maintain a gentle, vigorous simmer.
  3. Add Flavouring: Stir in the orange zest. Allow the mixture to simmer for 1 minute to bloom the zest and the cinnamon stick, releasing their essential oils.
  4. Introduce Cranberries: Pour the cranberries into the simmering liquid. The temperature will drop significantly.
  5. Bring Back to a Boil: Increase the heat briefly until the mixture returns to a full boil, then immediately reduce the heat to medium-low to maintain a steady simmer.
  6. Simmer and Thicken: Cook for 10 to 15 minutes, stirring occasionally. After about 8–10 minutes, the berries will begin to burst open (or ‘pop’), which releases the natural pectin. You want about two-thirds of the berries to be popped for the best texture.
  7. Final Flavour Adjustment: Once the sauce has thickened slightly (it will thicken significantly upon cooling), remove the saucepan from the heat. Stir in the 2 tablespoons of fresh orange juice.
  8. Remove Aromatics: Use tongs to remove and discard the cinnamon stick.
  9. Cool: Transfer the sauce to a heatproof container. Allow it to cool at room temperature for about 30 minutes.
  10. Chill and Set: Cover the container and transfer the sauce to the refrigerator for at least 1 hour, or until fully chilled and set to the desired relish consistency.