Cranberry Relish Recipe

In a large saucepan, add sugar, cranberry juice, cinnamon, and fresh grated ginger.

Cook over medium heat, stirring frequently until sugar dissolves and the syrup comes to a rolling boil (about 3 minutes).

Rinse and pick over the cranberries to remove any mushy ones.

Add cranberries to the boiling syrup and cook until the berries begin to pop (about 2-5 minutes).

Skim the foam off the surface using a metal spoon and discard.

Remove from heat and stir in orange zest.

Allow the relish to cool to room temperature.

Transfer the cooled relish to an airtight container and store in the fridge for up to 3 months.