Spiked Cranberry Relish – NY Times

by socalrescue

INGREDIENTS

  • 1 pound fresh cranberries
  • ½ to ¾ cup sugar
  • ¼ cup orange juice
  • 6 tablespoons Grand Marnier
  • ⅔ cup coarsely chopped pecans

PREPARATION

  1. Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, 1/2 cup water and the orange juice. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped. Do not wait until all pop, as the cranberries will become too soft.
  2. Remove from heat; stir in Grand Marnier; cover well and chill.
  3. A couple of hours before serving, stir in pecans.

NOTE

  • Relish can be made a week ahead of time and refrigerated.

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CategoriesRelish