Wash your cranberries and add them to a medium sauce pot.
Add in the orange zest, juice, coconut sugar, maple syrup, water, cinnamon, ginger, and a pinch of salt.
Bring to a simmer over medium heat. And let cook for 12-15 minutes stirring occasionally.
The cranberries should burst and mixture should thicken to a sauce-like, spoonable texture.
If it looks too thick while cooking, add 1–2 tablespoons of water.
Taste and adjust sweetness. Add a little more maple syrup if you prefer it sweeter.
Let the relish cool completely. It will thicken significantly as it cools.
Store in a mason jar or container in the refrigerator for up to 7 days or freeze.
