Ingredients:

  • 12 ounces (340 grams) Fresh or Frozen Cranberries, rinsed well
  • 1 cup (200 grams) Granulated Sugar
  • 1/2 cup (120 ml) Water or Fresh Orange Juice
  • 1 tablespoon (5 grams) Orange Zest (from 1 medium orange)
  • 1 teaspoon (5 grams) Fresh Ginger, finely grated
  • 1/4 teaspoon (1.5 grams) Kosher Salt
  • 1 tablespoon (15 ml) Fresh Orange Juice (added off the heat)
  • 1 tablespoon (15 ml) Grand Marnier or Cointreau

Instructions:

  1. Prep Citrus and Ginger: Zest the orange and grate the ginger. Rinse the cranberries thoroughly, discarding any soft or damaged berries.
  2. Make the Syrup: In a medium, non-reactive saucepan, combine the sugar, 1/2 cup of liquid (water or orange juice), orange zest, grated ginger, and salt.
  3. Dissolve and Simmer: Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved (about 2–3 minutes). Reduce the heat to a gentle simmer.
  4. Add Cranberries: Tip the rinsed cranberries into the simmering syrup. Stir gently to coat.
  5. Cook to Pop: Maintain a gentle simmer for 5–8 minutes. The cranberries will begin to pop open. Continue simmering until about two-thirds of the cranberries have popped, and the mixture begins to look thick and jammy (total cooking time should not exceed 15 minutes).
  6. Cool Slightly: Remove the saucepan from the heat. Do not overcook; the relish will still look a little thin but thickens significantly upon cooling.
  7. Add Final Flavouring: Stir in the final tablespoon of fresh orange juice and the Grand Marnier or Cointreau (if using).
  8. Chill: Transfer the relish into an airtight container. Allow it to cool completely at room temperature for about an hour, then move it to the refrigerator.
  9. Rest and Serve: Chill for a minimum of 2 hours, or ideally overnight, allowing the pectin to set fully. Serve cold or at cool room temperature.