"After making this relish, you will never eat the canned stuff again." — Traveling Cook
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1 1/2 cups
brandy-based orange liqueur (such as Grand Marnier®)
minced fresh ginger root
grated orange zest
chopped toasted 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 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 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.
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.
I enjoyed making this relish but it was tarter than my family usually enjoys. Next time out I think I will decrease the orange juice some and possibly increase the sugar. I liked the fact that you could taste a hint of the Grand Marnier but it wasn't "boozy" at all. A nice compliment to the mixture. I am sure that once I get the tartness balanced to my family's satisfaction that this will be a regular guest at our holiday dinner table.
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.
I substituted 1/4 teaspoon of ground ginger for the fresh root and it was just enough for a little hint of ginger. I also used Triple Sec in lieu of the Grand Marnier, omitted pecans (allergies) and increased the orange zest to 2-3 Tbsp.; its about what a small orange produced.
Delicious, everyone enjoyed it, I will be making this again, thanks!
This went over so well on Thanksgiving, I have decided to make it again for Christmas. The flavors are well combined. This makes the perfect cranberry relish.
This is my favorite now. I followed the recipe exactly and ended up with 2 pints.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Relish with Grand Marnier(R) and Pecans
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 36
This tart, sweet relish needs no cooking, and the liqueur packs a subtle punch.
This no-cook sauce is like a delicious seasonal fruit salad.
See how to make a classic holiday cranberry sauce.