Spiked Cranberry Relish
Updated June 6, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh cranberries
- ½ to ¾cup sugar
- ¼cup orange juice
- 6tablespoons Grand Marnier
- ⅔cup coarsely chopped pecans
Nutritional analysis per serving (6 servings)
236 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 2 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, ½ 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.
- Step 2
Remove from heat; stir in Grand Marnier; cover well and chill.
- Step 3
A couple of hours before serving, stir in pecans.
- Relish can be made a week ahead of time and refrigerated.
Private Notes
Comments
I've been making this relish for years. I had to visit the website because the long, skinny brown recipe I cut from the paper had finally disintegrated! I cut the sugar down a bit, by 1/4 cup, and it never disappoints.
I think this must have been what my Nana always served on Thanksgiving. What as a kid I thought was “juicy” was actually boozy?! Well, even if it wasn’t, this hit the craving precisely.
1 pound = 1 bag change to 1 cup sugar 4 tablespoons Cointreau grated orange rind
forgot to add it wasn’t cooked, more like a relish with orange rind/zest. since I live in the SW a bit of fresh cilantro wouldn’t be out of place either.