Ingredients
Scale
- 12 ounces fresh cranberries, rinsed and picked over
- 1 large orange, washed and quartered (leave the peel on)
- ¾ cup granulated sugar (adjust to taste)
- 2 tablespoons orange zest
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground ginger (optional)
- Pinch of salt
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Rinse the cranberries in cold water, discarding any that are soft or shriveled. Place in a colander to drain thoroughly.
- Wash the orange well, as you’ll be using the whole fruit, including the peel. Cut into quarters and remove any visible seeds.
- Place the cranberries in a food processor and pulse until coarsely chopped, about 10-15 pulses. You want small pieces but not a puree.
- Transfer the chopped cranberries to a medium bowl.
- Add the orange quarters to the food processor and pulse until finely chopped but still with some texture.
- Add the chopped orange to the cranberries, along with the orange zest.
- Sprinkle in the sugar, cinnamon and ginger (if using), and salt. Stir to combine thoroughly.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld together and the sugar to dissolve. The longer it sits, the better it tastes!
- Just before serving, stir in the chopped nuts if using.
- Taste and adjust sweetness by adding more sugar if needed. Remember that cranberries are naturally tart, so the relish should have a bright, tangy flavor with a pleasant sweetness.
- Transfer to a festive serving bowl and serve chilled alongside your Christmas ham, turkey, or roast.
- Prep Time: 15 minutes
- Cook Time: 2 hours
