Ingredients
Scale
- 12 ounces fresh cranberries (thoroughly rinsed and sorted)
- 2 large Navel oranges (unpeeled, washed, and cut into chunks)
- 3/4 cup granulated sugar (adjust to taste)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon honey or maple syrup (optional for depth)
- A pinch of salt
Instructions
- Start by washing your cranberries in cold water, discarding any that are soft or shriveled. For the oranges, use Navel oranges because they are seedless. Scrub the skins well since you will be using the entire fruit, including the peel. Cut the oranges into small wedges or chunks that will easily fit into your food processor, leaving the rind intact for that essential citrus oil flavor.
- Place the cranberries and orange chunks into the bowl of a food processor. Add the sugar, cinnamon, salt, and honey. Pulse the mixture in short bursts. You want a consistent, pebbly texture rather than a smooth puree. Stop frequently to scrape down the sides of the bowl to ensure every piece of fruit is evenly incorporated. Taste a small spoonful and add more sugar if the cranberries are particularly tart.
- Transfer the relish to a glass bowl or an airtight container. Cover it tightly and refrigerate for at least two hours before serving, though overnight is even better. Chilling allows the sugar to macerate the fruit, drawing out the juices and mellowing the sharp tartness of the raw cranberries. Serve chilled in a decorative glass dish to show off the vibrant colors.
- Cook Time: 10 minutes