Ingredients:
- 12 oz (340 g) Fresh Cranberries, rinsed and picked over
- 1 cup (200 g) Granulated White Sugar
- 1 large Navel Orange (whole)
- 1 tsp Orange Zest (from the same orange)
- 1/4 tsp Fine Sea Salt
- 1/2 tsp Pure Vanilla Extract (optional)
Instructions:
- Prep the Orange: Thoroughly wash the orange. Using a microplane, remove 1 teaspoon of zest and set aside. Then, cut the remaining peel off the orange, removing as much white pith as possible. Roughly chop the peeled orange flesh.
- Wash and Inspect: Rinse the cranberries under cold water and ensure no soft or bruised berries remain. Pat them dry slightly.
- Initial Cranberry Pulse: Place the fresh cranberries into the bowl of the food processor. Pulse 5 to 6 times until the cranberries are coarsely chopped (texture should be chunky, not liquid). Transfer the chopped cranberries to a large mixing bowl.
- Combine Citrus and Sugar: Add the roughly chopped orange flesh (with the pith remaining) and the measured sugar to the empty food processor bowl. Pulse 3 to 4 times until the orange is finely chopped and incorporated with the sugar.
- Final Blend: Add the chopped cranberries, the reserved orange zest, and the salt (and optional vanilla extract) back into the food processor. Pulse just 3 times to mix thoroughly. The texture should be chunky and heterogeneous. Stop immediately once combined.
- Transfer and Set: Scrape the relish into an airtight container. Cover tightly.
- Crucial Chilling: Refrigerate the relish for a minimum of 2 hours, but ideally overnight (up to 24 hours). This resting time is vital, allowing the sugar to dissolve and the raw flavors to harmonize.
- Serve: Stir the relish thoroughly before serving. Adjust for sweetness if necessary by stirring in a spoonful more sugar or a teaspoon of orange juice.