Ingredients:

  • 1 (12 oz) bag Fresh Cranberries (340 g), rinsed and drained
  • 1 whole Large Navel Orange, scrubbed, seeded, and pith removed
  • 1 cup Granulated Sugar (200 g)
  • 1/4 teaspoon Fine Sea Salt
  • 1/2 teaspoon Pure Vanilla Extract (optional)

Instructions:

  1. Prep the Orange: Scrub the whole orange thoroughly. Quarter the orange, and carefully cut out and discard any tough white central pith and any seeds. Cut the orange quarters (including the peel/zest) into smaller chunks, roughly 1-inch pieces, to prepare for processing.
  2. Process the Orange and Sugar: Place the prepared orange chunks and the measured granulated sugar into the bowl of the food processor. Pulse 5–8 times until the orange is finely chopped and fragrant.
  3. Add Cranberries and Seasoning: Add the rinsed cranberries, sea salt, and vanilla extract (if using) to the food processor bowl.
  4. Pulse to Texture: Use short, sharp pulses (about 10–15) until the cranberries are broken down and the mixture is coarse and chunky. Do not over-process; the goal is a coarse texture, not a purée.
  5. Scrape and Combine: Scrape down the sides of the bowl with a spatula to incorporate any stray pieces. Give it one or two more final pulses if needed.
  6. The Magic Rest: Transfer the relish mixture to a glass or non-reactive bowl. Cover tightly and refrigerate for a minimum of 4 hours, and ideally overnight (up to 24 hours). This chilling time is mandatory for the sugar and acid to create the final syrupy texture.
  7. Serve: Stir well before serving. The finished relish should be loose, glossy, and vibrantly coloured. Store in an airtight container for up to two weeks.