Ingredients:

  • 12 ounces fresh or frozen cranberries (340 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 3/4 cup water or orange juice (180 ml)
  • Pinch fine sea salt (1 gram)
  • 1/2 teaspoon freshly grated orange zest (packed)
  • 1 tablespoon freshly squeezed orange juice (15 ml)

Instructions:

  1. Rinse the cranberries under cold water and discard any soft or bruised berries. Measure all remaining ingredients precisely.
  2. Use a microplane or fine grater to remove the orange zest, taking care not to include the bitter white pith. Squeeze out the required juice.
  3. In a medium saucepan, combine the water (or juice), granulated sugar, and the pinch of sea salt to create the syrup base.
  4. Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the liquid is clear and just beginning to simmer.
  5. Add the cranberries to the saucepan. Increase the heat to medium-high and bring the mixture to a full rolling boil.
  6. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally. The berries will begin to 'pop' as they release their pectin. The sauce will look quite liquid at this stage.
  7. After 8-10 minutes (once most berries have burst), remove the pan from the heat immediately. Stir in the fresh orange zest and orange juice.
  8. Transfer the relish mixture to a heatproof bowl or clean jar. Let it cool at room temperature for about 30 minutes.
  9. Cover the relish tightly and refrigerate for a minimum of 2 hours, or until fully set and thick. The relish will thicken significantly as it chills.