Cranberry Relish with Grand Marnier® and Pecans12 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 3 hr 20 min
“After making this relish, you will never eat the canned stuff again.” - by Traveling Cook
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 206 cal
- 4.1 g
- 41.4 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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."
Queen of the Kitchen
"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."
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