SaveIngredients
Method
Rinse the cranberries in a colander and pick out any soft or shriveled ones.
Trim the ends off the orange, cut it into eighths with the peel on and flick out any seeds.
Put the cranberries and orange in a food processor and pulse 10 to 12 times, scraping down once, until finely chopped but not pureed.
Scrape into a bowl, stir in the sugar and salt, and let stand, stirring once or twice, until the sugar dissolves and the juices turn ruby red.
Taste and add another tablespoon or two of sugar if it's too tart, then serve.
Tips
- If your orange has a very thick white pith, cut some of it away from half the pieces so the relish isn't bitter.
- It keeps in the fridge for up to a week and tastes even better on day two, so it's easy to make ahead.
- Stir in a handful of chopped toasted pecans just before serving for crunch.
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