Rinse the cranberries in a colander and pick out any soft, shriveled or stemmy ones. Drain well.

Cut the orange into quarters, then cut each quarter in half. Flick out any seeds with the tip of the knife. Leave the peel on — that's where the flavor lives.

Put half the cranberries and half the orange chunks in the food processor. Pulse 8–10 times, scraping down once, until everything is finely chopped and chunky — the size of coarse crumbs, not a purée.

Scrape into a mixing bowl and repeat with the rest of the cranberries and orange.

Stir in the sugar and the pinch of salt until the sugar starts to dissolve and the relish looks juicy.

Cover and refrigerate at least 2 hours, and overnight if you can — the sugar finishes dissolving and the flavors mellow.

Stir, taste, and add another spoonful or two of sugar if your cranberries were extra tart. Serve cold, straight from the bowl.