Ingredients:

  • 12 oz fresh cranberries, picked through and rinsed
  • 1 large navel orange, zested and peeled (pith removed)
  • 1 medium Granny Smith apple, cored and roughly chopped
  • 0.75 cup granulated sugar
  • 0.25 teaspoon fine sea salt

Instructions:

  1. Rinse and sort the 12 oz fresh cranberries. Discard any that feel mushy or look shriveled.
  2. Zest the orange using a microplane, then peel it until no white pith remains on the fruit flesh.
  3. Core and chop the 1 medium Granny Smith apple into 2 cm chunks. Leave the skin on for better color and fiber.
  4. Place the cranberries into the food processor.
  5. Pulse five times until the berries are roughly broken but not pulverized.
  6. Add the orange flesh, orange zest, and apple chunks.
  7. Pulse again until the mixture looks like coarse gravel. Do not let it become a paste.
  8. Transfer to a bowl and stir in 0.75 cup granulated sugar and 0.25 teaspoon fine sea salt.
  9. Cover and refrigerate for at least 30 minutes until the sugar has completely dissolved into a shiny syrup.
  10. Taste and adjust with an extra teaspoon of sugar if your berries were exceptionally tart.