The Best Cranberry Relish Recipe

In a large saucepan, combine sugar, cranberry juice, cinnamon, and grated ginger. Stir over medium heat until the sugar dissolves and the syrup comes to a rolling boil, about 3 minutes.

Rinse and pick over the cranberries, removing any damaged berries. Add cranberries to the boiling syrup.

Continue cooking uncovered for 2–5 minutes, or until the cranberries begin to pop. Be careful not to overcook them.

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

Remove the saucepan from the heat and stir in the orange zest.

Let the cranberry relish cool to room temperature. Once cooled, transfer it to a container and store it in the fridge for up to 3 months.