Ingredients
Equipment
Method
- Rinse the fresh cranberries under cold water and remove any stems or soft berries. Zest the orange before juicing it to make the process easier and to capture the flavorful oils in the skin.
- Add the cranberries, sugar, orange juice, water, and salt to your medium saucepan. Stir everything together so the sugar begins to dissolve and coat the berries evenly.
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent the sugar from scorching on the bottom of the pan and help everything heat evenly.
- Once the mixture starts boiling, listen for the cranberries to begin popping after about 3 to 4 minutes. This popping sound tells you the berries are bursting and releasing their juices, which creates the jammy texture you want.
- Reduce the heat to medium-low and let the relish simmer for 5 to 7 minutes, stirring occasionally. The mixture will thicken as it cooks and the liquid reduces, transforming into a glossy, cohesive sauce.
- Stir in the orange zest and ground cinnamon during the last minute of cooking. Adding these aromatics at the end preserves their bright, fresh flavors instead of cooking them out.
- Remove the pan from heat when the relish coats the back of your spoon and holds together without being runny. Remember that it will thicken more as it cools, so avoid overcooking.
- Transfer the relish to a serving bowl and let it cool to room temperature. The flavors deepen as it sits, and the texture sets perfectly after a few hours in the refrigerator.
Notes
Make this cranberry relish at least one day ahead to let the flavors meld together. The taste improves overnight, and you'll have one less thing to worry about on the big day. Store in an airtight container in the refrigerator for up to two weeks. Frozen cranberries work perfectly without thawing. Let the relish come to room temperature 20 to 30 minutes before serving for the best flavor.