Ingredients:

  • 1 cup Granulated Sugar (200 grams)
  • 1/2 cup Fresh Orange Juice (120 ml)
  • 1/2 cup Water (120 ml)
  • 1 tablespoon Orange Zest, finely grated (8 grams)
  • 1 (12 oz) bag Fresh Cranberries, rinsed (340 grams)
  • 1 teaspoon Fresh Ginger, finely minced (5 grams)
  • 1 large Cinnamon Stick
  • 1 small pinch Kosher Salt (1 gram)

Instructions:

  1. Prep the Aromatics: Zest the orange and finely mince the fresh ginger.
  2. Combine Syrup Ingredients: In a medium non-reactive saucepan, combine the sugar, orange juice, water, orange zest, minced ginger, and the cinnamon stick.
  3. Dissolve Sugar: Place the saucepan over medium-high heat. Bring the mixture to a gentle boil, stirring occasionally until the sugar is fully dissolved (about 3-4 minutes). The liquid should appear clear.
  4. Add Cranberries: Gently pour the rinsed cranberries and the small pinch of salt into the boiling liquid.
  5. Simmer and Burst: Return the mixture to a boil, then immediately reduce the heat to a medium-low simmer. Cook gently for 15 to 20 minutes, stirring occasionally, until most berries have burst and the liquid has thickened slightly. The finished relish should retain some whole or partially whole berries.
  6. Remove from Heat: Once the relish is thick enough to lightly coat the back of a spoon (it will thicken further upon cooling), remove the pan from the heat.
  7. Finish the Flavour: Remove and discard the cinnamon stick.
  8. Cool Down: Transfer the relish to a heatproof bowl or container. Allow it to cool completely to room temperature on the counter (about 1 hour).
  9. Chill: Cover the relish tightly and refrigerate for a minimum of 3 hours, or preferably overnight. Chilling is crucial for the final consistency and flavor melding.