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Bright & Zesty Cranberry Orange Relish

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This bright zesty cranberry orange relish is my attempt to capture that moment. It’s not her exact recipe—I’ve tweaked it over the years, added a little more orange zest, a pinch of something warm—but the soul of it is the same. It’s the kind of recipe that makes you slow down, even during the chaos of holiday prep.

Ingredients

Scale
  • 12 oz fresh or frozen cranberries (about 3 cups)
  • 1 large navel orange
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup packed light brown sugar (50g)
  • 1/4 cup fresh orange juice (about half the orange)
  • 1 tablespoon orange zest (from about one orange)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup water (120ml)
  • Optional: 1 tablespoon Grand Marnier or orange liqueur

Instructions

  1. Prep your orange. Wash the orange thoroughly under warm water to remove any wax or residue. Pat it dry. Using your microplane, zest the entire orange, being careful to only get the bright orange part—the white pith underneath is bitter. You should end up with about 1 tablespoon of zest. Then cut the orange in half and juice it until you have 1/4 cup of fresh juice. Set both the zest and juice aside.
  2. Rinse and sort your cranberries. If you’re using fresh cranberries, pick through them and discard any that are soft, shriveled, or have blemishes. Rinse them in a colander under cold water. If you’re using frozen cranberries, just measure them straight from the bag—no thawing needed.
  3. Combine the base ingredients. In your medium saucepan, add the cranberries, granulated sugar, brown sugar, fresh orange juice, water, and salt. Give everything a good stir with your wooden spoon. The sugar will look grainy and the cranberries will be floating around—that’s totally normal.
  4. Start cooking. Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally. You’ll hear the cranberries start to pop—that’s the sound of magic happening. It usually takes about 5-7 minutes to reach a boil.
  5. Reduce and simmer. Once the mixture is boiling and most of the cranberries have popped (you’ll see them burst and release their natural pectin), reduce the heat to medium-low. Let it simmer gently for 8-10 minutes, stirring occasionally. The mixture will thicken as it cooks. You’ll know it’s ready when it coats the back of your spoon and leaves a clear trail when you run your finger through it.
  6. Add the finishing touches. Remove the saucepan from the heat. Stir in the orange zest and cinnamon. If you’re using the Grand Marnier, add it now and stir to combine. The zest will release its oils and fill your kitchen with the most incredible citrus aroma.
  7. Cool and rest. Let the relish cool in the saucepan for about 15-20 minutes. It will continue to thicken as it cools. Don’t worry if it looks a little loose at this point—that’s normal. The pectin from the cranberries will set it up beautifully as it cools.
  8. Transfer and chill. Spoon the relish into your glass jar or bowl. Let it come to room temperature completely (about 1 hour), then cover and refrigerate. The relish needs at least 2 hours to fully set, but overnight is even better. The flavors meld and deepen as it sits.

Notes

Don’t walk away from the pot. Cranberries can go from perfectly popped to scorched in about 30 seconds. The spoon test is your friend: dip a cold spoon into the pot, then run your finger through the coating on the spoon. If the line stays clean and the relish doesn’t run back together, it’s ready. Make this relish at least a day ahead for best flavor. If your relish is too thick, stir in a tablespoon of warm water or orange juice before serving. If it’s too thin, simmer it a few minutes longer with a teaspoon of cornstarch dissolved in water.

Nutrition

Keywords: cranberry orange relish, holiday recipe, Thanksgiving side dish, Christmas recipe, cranberry sauce, easy relish, homemade relish

Find it online: https://ovenmila.com/bright-and-zesty-cranberry-orange-relish-easy-holiday-recipe/