Cranberry Orange Relish: The 10-Minute No-Cook Zesty Classic

Instructions:

1. Prep the Orange: Zest the entire orange first, ensuring you only get the colourful outer layer and avoid the bitter white pith. Set the zest aside.
2. Peel and Segment: Using a sharp paring knife, thoroughly remove all remaining white pith from the orange. Chop the peeled orange into rough 1-inch pieces, discarding any visible seeds.
3. Combine Dry Ingredients: Place the granulated sugar and the pinch of sea salt into the bowl of the food processor. Pulse once to combine.
4. Add Cranberries and Zest: Add the cranberries (fresh or slightly frozen) and the reserved orange zest to the food processor.
5. Pulse for Texture: Pulse the mixture 8 to 12 times, stopping frequently to scrape down the sides. The goal is a coarsely chopped texture where no whole berries remain, but the mixture is still chunky, not a fine paste.
6. Add Orange Flesh: Add the chopped orange pieces (pith and seed-free) to the mixture. Pulse another 3 to 4 times until the orange is incorporated and coarsely chopped. Do not over-process; we want texture.
7. Transfer and Rest: Scrape the relish out of the food processor and into a non-reactive bowl (glass or ceramic).
8. Chill for Maceration: Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally, overnight. This chilling time allows the sugar to fully dissolve and the flavors to meld.
9. Taste and Adjust: Just before serving, give the relish a thorough stir. Taste it—if it’s overwhelmingly tart, stir in one tablespoon of additional sugar or a teaspoon of honey.