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Cranberry Relish with Grand Marnier® and Pecans

Cranberry Relish with Grand Marnier® and Pecans

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    3 h 20 m
Traveling Cook

Traveling Cook

After making this relish, you will never eat the canned stuff again.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.
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Reviews

Blancheskid
16

Blancheskid

11/27/2009

Wonderful as is, but then I added a dash of allspice for a little extra flavor. Cardamom would work nicely too. And triple sec works just fine if you don't have Grand Marnier. A tip for storing fresh ginger, which tends to spoil quickly: slice, put in a baggie, and freeze. Frozen ginger is easier to chop or mince. You can also freeze a whole "hand" (peeled or not) for grating but the consistency of the grated ginger will be a bit mushy.

image2frame
10

image2frame

12/1/2010

I've made this before and it's great! This time I borrowed an idea from "Superb Cranberry Sauce with Apples and Pears " and I added a diced apple and diced pear (cored, peel left on) and it was amazing, added another complex layer of flavor. I made it the day before Thanksgiving, but found out the day after it was even better. Next time I'm making this two days ahead.

Queen of the Kitchen
10

Queen of the Kitchen

3/8/2010

For someone who grew up hating cranberry relish, this recipe is sublime! I made it to go with the traditional turkey, but also had plenty of leftovers--used some of it on a turkey sandwich (yum) and with a pork roast (yum again). I froze what was left, and that left me with some more to enjoy at a later date! I pretty much used the recipe as is, with the exception of a bit of lemon zest--the combination of lemon and orange brought out the flavors really well.

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