Ingredients:

  • 12 oz bag Fresh Cranberries, rinsed well and picked over
  • 1 Large Navel Orange, scrubbed thoroughly, seeds removed
  • 1 cup Granulated White Sugar
  • 1 to 2 tbsp Filtered Water (optional)
  • 1 tsp Fresh Ginger, finely grated
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Vanilla Extract (Optional)

Instructions:

  1. Wash and Prep Cranberries: Thoroughly rinse the cranberries and pick out any bruised or soft berries. Set aside.
  2. Prep the Orange: Scrub the orange skin well. Cut the orange into 6–8 rough pieces. Crucially, check and remove any seeds. Seeds contain bitter oils that can spoil the relish.
  3. Process the Orange: Place the quartered orange pieces (peel, pith, and all) into the food processor bowl. Pulse 5–8 times until coarsely chopped. The pieces should still be visible but not large chunks.
  4. Add the Cranberries: Add the cleaned cranberries to the processor bowl.
  5. Process the Mixture: Pulse the mixture 10–15 times, scraping down the sides every few pulses. STOP when the mixture is coarsely textured, avoiding the temptation to over-process into a paste. There should still be distinct chunks of cranberry and orange peel.
  6. Combine Ingredients: Transfer the processed mixture to a large non-reactive bowl. Stir in the granulated sugar, grated ginger, salt, and vanilla extract until thoroughly combined.
  7. Rest (The Critical Step): Cover the bowl tightly with cling film and refrigerate for a minimum of 2 hours, but preferably 4 to 8 hours (or overnight). During this time, the sugar will dissolve into a syrup, mellowing the tartness and creating the perfect relish consistency.
  8. Final Check and Adjust: Before serving, give the relish a good stir. Taste and adjust sweetness if necessary.