Equipment
Ingredients
Produce
- 340 g fresh cranberries, washed and sorted
- 1 lemon, washed, cut into eighths, seeds removed
Seasoning
- 150 g granulated sugar
- 1 g kosher salt
Nutrition (per serving)
Method
Wash the lemon thoroughly under warm water to remove any wax. Cut the unpeeled lemon into eighths using a chef knife and carefully remove and discard all seeds.
Place the seeded lemon chunks and granulated sugar into the bowl of a food processor. Pulse 5 to 6 times to begin breaking down the lemon rind and extracting the oils.
Add the washed cranberries and kosher salt to the food processor. Pulse an additional 10 to 12 times until the mixture is uniformly and finely chopped, taking care not to process it into a puree. Stop and scrape down the sides of the bowl midway through.
Transfer the relish to a non-reactive container. Cover and refrigerate for a minimum of 2 hours. This resting period is critical for the sugar to draw out the fruit juices and for the tart and bitter flavors to balance.
Chef's Notes
- Processing the whole lemon incorporates highly aromatic essential oils from the zest, while the bitterness of the pith is beautifully tamed by the sugar and the sharp tartness of the cranberries.
- Because you are consuming the entire peel, seeking out organic, unwaxed lemons is highly recommended for the best flavor and safety. Scrub them vigorously under warm water regardless.
- This condiment is ideally prepared a full 24 hours in advance. During the rest period, the natural pectin released from the cranberries will slightly gel the extracted liquids, creating a cohesive, jam-like texture without any cooking.
- If you have leftovers after the holiday, fold a few spoonfuls of this relish into mayonnaise to create a vibrant, tangy spread for turkey sandwiches.
Storage
Refrigerator: 2 weeks — Flavors continue to develop and soften over the first 3 days.
Freezer: 3 months — Texture may become slightly softer upon thawing, but flavor remains excellent.
