Ingredients:

  • 1 cup Granulated Sugar
  • ½ cup Fresh Orange Juice
  • ½ cup Water
  • ¼ teaspoon Fine Sea Salt
  • 1 tablespoon Orange Zest (from 1 medium orange)
  • 1 (12-ounce) bag Fresh or Frozen Cranberries (340 g)

Instructions:

  1. Combine the granulated sugar, orange juice, water, and sea salt in a heavy-bottomed saucepan. Place the saucepan over medium-high heat.
  2. Stir continuously until the sugar is completely dissolved and the mixture comes to a full, rolling boil.
  3. Reduce the heat slightly and stir in the orange zest. Allow the zest to infuse in the boiling syrup for 1 minute.
  4. Carefully pour the entire bag of cranberries (fresh or frozen) into the simmering syrup. Bring the mixture back up to a gentle simmer.
  5. Maintain a steady simmer and cook for 10–12 minutes, stirring occasionally. The cranberries will begin to 'pop' or 'burst' as they cook and release pectin.
  6. Remove the pan from the heat. The sauce should look thin and watery at this stage.
  7. Allow the relish to cool in the pan for 15–20 minutes at room temperature.
  8. Pour the warm relish into an airtight container. Cover and refrigerate for a minimum of 2 hours, or until completely cold and set. The sauce will thicken significantly during chilling.