Equipment
Ingredients
Fresh Produce
- 340 g fresh cranberries, rinsed and picked over
- 1 navel orange, whole, unpeeled
Pantry
- 150 g granulated sugar
- 100 g pecans, toasted
- 1 g ground cinnamon
Nutrition (per serving)
Method
Prepare the orange by cutting it into eighths (leaving the peel on). Remove any visible seeds and discard them. The peel adds essential aromatic oils and bitterness to balance the sugar.
Place the orange segments into the food processor bowl. Pulse until the orange is broken down into small chunks, but not puréed.
Add the fresh cranberries, granulated sugar, and cinnamon (if using) to the food processor with the orange. Pulse repeatedly until the mixture is finely chopped and uniform. Scrape down the sides of the bowl as needed.
Transfer the mixture to a serving bowl or storage container. Stir in the toasted pecans by hand to maintain their crunch. Taste and add more sugar if the cranberries are exceptionally tart.
Cover and refrigerate for at least 1 hour before serving. This resting period allows the sugar to dissolve completely and draw the juices out of the fruit, eliminating the gritty texture of raw sugar.
Chef's Notes
- Since this recipe uses the whole orange including the peel, thoroughly wash the orange in warm water and scrub with a vegetable brush to remove wax and residue. Organic citrus is preferred.
- Toast the pecans in a dry pan at medium heat for 3-5 minutes until fragrant before adding them. This prevents them from becoming soggy too quickly in the relish.
- This relish is highly acidic, so avoid storing it in reactive metal containers like aluminum or cast iron; stick to glass or plastic.
- For a 'grown-up' variation, stir in 15ml (1 tbsp) of Grand Marnier or spiced rum after processing.
- Leftovers are exceptional swirled into oatmeal, spread on turkey sandwiches, or used as a topping for cheesecake.
Storage
Refrigerator: 2 weeks — Flavors improve after 24 hours as the sugar macerates the fruit.
Freezer: 2 months — Texture may soften slightly upon thawing.
