Ingredients:

  • 1 cup Granulated Sugar
  • 1/2 cup Water
  • Pinch Fine Sea Salt
  • 1 (12-ounce) bag Fresh Cranberries, rinsed
  • 1/2 cup Fresh Orange Juice
  • 2 teaspoons Fresh Orange Zest, finely grated
  • 1 teaspoon Fresh Ginger, finely grated

Instructions:

  1. Prep Aromatics: Rinse the cranberries well. Using a microplane, finely grate the orange zest and fresh ginger. Squeeze the orange juice.
  2. Build the Syrup: In a medium saucepan, combine the granulated sugar, water, and sea salt. Place over medium-high heat.
  3. Dissolve: Stir continuously until the sugar is completely dissolved and the mixture comes to a full boil (about 2–3 minutes).
  4. Add Fruit and Flavour: Carefully pour in the rinsed cranberries, orange juice, orange zest, and grated ginger.
  5. Simmer and Pop: Bring the mixture back to a boil, then immediately reduce the heat to a steady simmer. Cook uncovered for 10 to 12 minutes.
  6. Visual Cue: Stir occasionally. You will hear and see the cranberries beginning to 'pop' open. This releases their natural pectin and juice, thickening the relish.
  7. Check Consistency: Cook until about two-thirds of the cranberries have burst and the sauce looks slightly syrupy but is still quite liquid.
  8. Remove from Heat: Take the pan off the heat immediately. Do not overcook, or the result will be jam-like rather than a vibrant relish.
  9. Cool Completely: Transfer the relish to a non-metallic bowl or jar. Let it cool slightly at room temperature, then cover and refrigerate for a minimum of 2 hours, or ideally, overnight.
  10. Serve: The relish is best served cold, allowing the flavours to fully marry and the texture to set.