Ingredients:

  • 1 large Navel Orange, well-scrubbed, ends trimmed
  • 1 (12-ounce) bag Fresh Cranberries, rinsed and sorted (340 grams)
  • 1 cup Granulated Sugar, plus more to taste
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup Pecans or Walnuts, toasted and coarsely chopped (Optional)
  • 1 tablespoon Fresh Ginger, grated (Optional)
  • 1/4 teaspoon Ground Cinnamon (Optional)

Instructions:

  1. Prep the Orange: Thoroughly wash and dry the orange. Using a sharp knife, trim off the very top and bottom ends. Quarter the orange, removing any large seeds you spot. Leave the peel and pith attached.
  2. Rough Grind the Orange: Place the quartered orange pieces into the bowl of the food processor. Pulse several times until the orange peel and flesh are finely chopped, resembling rough breadcrumbs. Transfer the chopped orange to the large mixing bowl.
  3. Process the Cranberries: Place the rinsed, fresh cranberries into the food processor (no need to clean the bowl).
  4. Control the Texture: Pulse the cranberries in 5–8 short bursts. Do not run the machine continuously. Stop immediately when the mixture is coarsely chopped. You should see distinct pieces of cranberry, not a fine purée or paste.
  5. Combine Ingredients: Scrape the chopped cranberries into the mixing bowl with the orange.
  6. Sweeten and Season: Add the 1 cup of granulated sugar, sea salt, grated ginger, and cinnamon (if using) to the fruit mixture. Stir thoroughly until the sugar is evenly distributed.
  7. Fold in Texture: Fold in the toasted nuts, if desired.
  8. The Maceration Must: Transfer the relish to an airtight container. Refrigerate for a minimum of 4 hours, but ideally 12 hours or overnight. This step allows the sugar to dissolve, softening the sharp cranberry flavor.
  9. Final Taste and Adjustment: Before serving, give the relish a good stir. Taste for sweetness and tartness. If too sharp, stir in 1–2 more tablespoons of sugar until dissolved.