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Tangy Make-Ahead Cranberry Orange Relish

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This tangy make-ahead cranberry orange relish is the kind of recipe that quietly becomes a tradition. It delivers a punch of brightness that cuts through all the heavy, buttery, gravy-laden food on your plate, and it actually tastes better after a few days in the fridge.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (one standard bag)
  • 1 large navel orange (zest and juice)
  • 3/4 cup granulated sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon orange liqueur (optional, like Grand Marnier or Cointreau)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries or cherries (optional)

Instructions

  1. Prep your orange: Wash the orange thoroughly under warm water. Pat it dry. Using a Microplane, zest the entire orange, being careful to only get the bright orange part and not the bitter white pith underneath. Set the zest aside. Cut the orange in half and juice it into a small bowl. Remove any seeds. You need about 1/4 cup of juice.
  2. Bloom the zest: In a medium saucepan, combine the orange zest and 3/4 cup granulated sugar. Use your fingers or the back of a spoon to rub the zest into the sugar for about 30 seconds until the sugar is fragrant and slightly damp.
  3. Add the liquids: Pour 1/4 cup fresh orange juice and 1 tablespoon fresh lemon juice into the saucepan with the sugar-zest mixture. Stir to combine.
  4. Add the spices and salt: Sprinkle in 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Stir until evenly distributed.
  5. Add the cranberries: Pour the entire 12-ounce bag of cranberries into the saucepan. If using frozen, add them straight from the freezer. Stir to coat the cranberries.
  6. Cook the relish: Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, about 3 to 4 minutes. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
  7. Simmer and pop: Let the relish simmer for 10 to 12 minutes, stirring occasionally. Most cranberries will have burst by 8 minutes. Use the back of a spoon to gently press any whole berries against the side of the pot. Cook until the mixture is glossy and jammy, and a spoon dragged across the bottom leaves a trail that slowly fills back in.
  8. Test for doneness: Spoon a small amount onto a chilled plate and let it sit for 30 seconds. Tilt the plate. If it runs slowly like warm honey, it is done. If it runs fast, simmer for another 2 to 3 minutes and test again.
  9. Cool completely: Remove the saucepan from the heat. Let the relish cool in the pot for about 15 minutes, stirring occasionally. Transfer to a clean glass jar or airtight container. Do not put the lid on yet. Let it cool completely at room temperature, about 1 to 2 hours.
  10. Refrigerate and wait: Once completely cool, seal the container and refrigerate for at least 4 hours, but ideally overnight. The relish will keep in the fridge for up to 2 weeks.

Notes

Do not skip the zest-blooming step; it releases essential oils for intense citrus flavor. Watch your heat to prevent burning. Trust the cooling process; the relish thickens and flavors meld as it cools. Make it ahead for best results; it peaks on day three or four.

Nutrition

Keywords: cranberry orange relish, make-ahead cranberry sauce, Thanksgiving side dish, Christmas relish, easy cranberry recipe, homemade cranberry relish

Find it online: https://lunafeast.com/tangy-make-ahead-cranberry-orange-relish-easy-and-perfect/