Ingredients:

  • 12 ounces Fresh or Frozen Cranberries (340 grams)
  • 1 cup Granulated Sugar (200 grams)
  • 1/2 cup Water (120 ml)
  • 1/4 cup Fresh Orange Juice (60 ml)
  • 1 tablespoon Fresh Orange Zest (packed) (5 grams)
  • 1 teaspoon Fresh Ginger (finely grated) (5 grams)
  • 1/4 teaspoon Fine Sea Salt (1 gram)

Instructions:

  1. Prep Ingredients: Wash the cranberries thoroughly. Zest the orange first (ensuring you only get the colourful skin, avoiding the white pith), then juice it. Grate the fresh ginger.
  2. Create the Syrup: Combine the granulated sugar, water, orange juice, orange zest, grated ginger, and salt in a medium (2-quart) non-reactive saucepan.
  3. Heat: Set the saucepan over medium heat. Stir continuously until the sugar is fully dissolved and the mixture begins to bubble slightly (about 3 minutes).
  4. Add Cranberries: Tip the 12 ounces of cranberries into the simmering liquid. Increase the heat slightly to maintain a gentle rolling simmer.
  5. Simmer and Pop: Cook the mixture for 10–12 minutes, stirring occasionally. Continue simmering until about two-thirds of the berries have popped, and the liquid has visibly thickened slightly. This technique creates a beautiful chunky Cranberry Relish texture; do not overcook.
  6. Cool: Remove the saucepan immediately from the heat. Allow the relish to cool in the pan for 15–20 minutes before transferring it to an airtight storage container.
  7. Chill: Cover the container and refrigerate for a minimum of 2 hours, or ideally overnight. The natural pectin will set, and the relish will thicken significantly as it chills.
  8. Serve: Serve chilled or at room temperature. Store leftovers in the refrigerator for up to 10 days.