If you're on the lookout for a vibrant and zesty side dish to brighten up your holiday table, this Cranberry and Orange Relish is just the ticket. Packed with fresh flavors and a hint of spice, it's a brilliant twist on the traditional cranberry sauce.
Cranberries are the star of this relish, providing that quintessential tartness that plays beautifully with the other flavors. Fresh cranberries are best, as they burst open to create a lovely texture and color. Orange zest and juice bring a citrusy brightness that complements the cranberries perfectly. The sugar and honey add a touch of sweetness that mellows the tartness of the cranberries. Water helps everything come together during cooking, while cinnamon adds a subtle warmth. Finally, a pinch of salt helps to enhance all the other flavors.
This Cranberry and Orange Relish is a versatile dish. It's a classic accompaniment to roast turkey, but it also pairs beautifully with pork or chicken. Try serving it on a cheese board as a vibrant contrast to creamy cheeses, or even as a topping for vanilla ice cream for a unique dessert twist.
Start by giving your cranberries a good rinse under cold water. This step is crucial to remove any dirt or debris. As you do this, discard any berries that are soft or damaged, since they won't contribute well to the relish. Once your cranberries are sorted, move on to zesting and juicing your orange. You'll want to zest first using a microplane or fine grater, making sure to only get the bright orange part of the skin for the best flavor. Next, cut the orange in half and juice it — you'll need all that fresh juice.
In a medium saucepan, combine the rinsed cranberries, orange zest, orange juice, sugar, honey, water, cinnamon, and a pinch of salt. Give everything a good stir to ensure the ingredients are well-mixed. Place the saucepan over medium heat. As it heats up, you'll want to stir occasionally, so nothing sticks to the bottom or burns. Once it reaches a simmer, you'll notice the cranberries starting to pop open.
After it begins to simmer, reduce the heat to low and let it cook for about 10-15 minutes. During this time, keep an eye on it, stirring occasionally. You'll know it's ready when most of the cranberries have burst, and the mixture has thickened up nicely. Remove the saucepan from heat and let the relish cool to room temperature. As it cools, it will continue to thicken, developing a delightful consistency.
Once cooled, transfer the relish to a serving dish if you're ready to enjoy it, or store it in an airtight container in the fridge until you're ready to serve. The flavors only get better after a day, so feel free to make it ahead of time.
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