Cranberry Relish with Grand Marnier® and Pecans

"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..." See more 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."

"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 w..." See moreith 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."

"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 amazin..." See moreg, 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."