Cranberry Relish with Grand Marnier® and Pecans Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 27, 2009
This was a huge hit. I didn't have fresh ginger, so I subbed a couple shakes of powdered ginger instead. I also forgot to toast the pecans and just added them raw. Still turned out fabulous. My first time making cranberry sauce from scratch, and it was a breeze.
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Reviewed: Nov. 26, 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.
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Cooking Level: Expert

Home Town: Hawthorne, California, USA
Living In: Ogden, Utah, USA

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Reviewed: Nov. 22, 2009
This is my favorite now. I followed the recipe exactly and ended up with 2 pints.
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Cooking Level: Intermediate

Living In: Midland, Texas, USA

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