Ingredients:

  • 12 ounces Fresh or Frozen Cranberries (340 g)
  • 1 cup Granulated Sugar (200 g)
  • ½ cup Water (120 ml)
  • ¼ cup Ruby Port Wine (60 ml)
  • 1 Tbsp Orange Zest (Zest of 1 large orange)
  • 1 large Cinnamon Stick
  • 1 pod Star Anise (optional)
  • ¼ tsp Fine Sea Salt

Instructions:

  1. Combine the Liquids and Aromatics: In a medium saucepan, combine the sugar, water, Port, orange zest, cinnamon stick, and star anise (if using).
  2. Bring to a Boil: Place the pan over medium-high heat. Stir briefly until the sugar dissolves completely. Bring the mixture to a rolling boil.
  3. Add the Berries: Pour in the cranberries (no need to thaw if frozen) and the ¼ teaspoon of salt.
  4. Simmer and Burst: Return the mixture to a gentle boil, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, for 5–7 minutes until most of the cranberries burst open, releasing their natural pectin.
  5. Remove from Heat: Once the popping slows and the desired consistency is reached (the sauce will look slightly runny, as it thickens immensely upon cooling), remove the pan from the heat immediately.
  6. Steep and Cool: Carefully fish out and discard the cinnamon stick and star anise pod. Allow the sauce to cool completely at room temperature for about 30 minutes.
  7. Chill to Set: Transfer the cranberry relish to an airtight container and refrigerate for at least one hour, or ideally overnight. The sauce will set and achieve its final, perfect consistency during the chilling process.