Ingredients
Equipment
Method
- Rinse the fresh cranberries under cold water and pick through them to remove any soft or shriveled berries. Pat them dry with a clean kitchen towel since excess water will dilute the relish's flavor and make it watery.
- Zest the orange first before peeling it, then remove all the peel and white pith. Core the apple and cut it into quarters, leaving the skin on for extra fiber, color, and nutrients.
- Add the cranberries, orange quarters, and apple quarters to your food processor. Pulse in short bursts rather than running continuously, which gives you control over the final texture.
- Pulse 10 to 15 times until the mixture is finely chopped but still has some texture. You want a chunky relish, not a smooth puree, so stop when you can still see distinct bits of fruit.
- Transfer the chopped fruit mixture to a bowl and stir in the sugar, orange zest, cinnamon, and salt. The sugar will seem like a lot at first, but it will dissolve as the relish sits and balance the cranberries' natural tartness.
- Stir everything together until the sugar is evenly distributed throughout the mixture. Use a rubber spatula to scrape down the sides and make sure no pockets of plain fruit or sugar remain.
- Cover the bowl and refrigerate for at least 2 hours before serving. This resting time allows the sugar to dissolve completely and the flavors to meld into something greater than the sum of their parts.
- Before serving, give the relish a taste and adjust if needed. If it's too tart, stir in another tablespoon or two of sugar; if it's too sweet, add a squeeze of fresh lemon juice to brighten it up.
Notes
Make this relish at least one day ahead of when you need it. The overnight rest transforms the texture from granular to smooth as the sugar dissolves, and the flavors become incredibly well-balanced and complex. Store in an airtight container in the refrigerator for up to two weeks. Let it sit at room temperature for 20 minutes before serving for the best flavor.