Cranberry Relish: Aromatic Orange Side Dish Ready in 25 Mins

Instructions:

1. Prep the Orange: Zest the entire orange using a microplane, ensuring you only remove the bright orange skin (avoiding the bitter white pith). Set the zest aside. Halve the orange and squeeze the juice; set aside separately.
2. Combine Base Ingredients: In the medium saucepan, combine the water (or orange juice), granulated sugar, the pinch of salt, and the whole cinnamon stick.
3. Dissolve Sugar: Place the saucepan over medium heat and stir until the sugar is completely dissolved and the mixture begins to simmer lightly. This prevents the sugar from crystalising later.
4. Add Cranberries: Tip the 340g of cranberries into the simmering liquid. Increase the heat slightly to medium-high.
5. Simmer and Burst: Cook, stirring occasionally, until you hear the distinct 'popping' sound of the cranberries. This process usually takes 8–10 minutes. The berries must burst to release their natural pectin, which thickens the sauce.
6. Reduce and Thicken: Once most of the berries have burst, reduce the heat to low and simmer for another 5 minutes, allowing the sauce to thicken slightly. It should coat the back of a spoon loosely; remember it will thicken substantially as it cools.
7. Remove Aromatics: Take the saucepan off the heat immediately. Remove and discard the cinnamon stick.
8. Add Final Flavours: Stir in the reserved orange zest and the fresh orange juice. The addition of the juice off the heat keeps the flavour bright and fresh.
9. Cool Slightly: Transfer the warm relish from the hot saucepan into a clean storage container to halt the cooking process. Let it cool on the counter for 30–40 minutes.
10. Chill Completely: Cover the container and refrigerate for a minimum of 2 hours, or ideally overnight. The relish will thicken significantly and achieve its characteristic jam-like consistency.
11. Serve or Store: Serve chilled. Store in an airtight container in the fridge for up to 10 days.