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READY IN 3+ hrs

Cranberry Relish with Grand Marnier® and Pecans

Read Reviews (12)

"After making this relish, you will never eat the canned stuff again." — Traveling Cook

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 10 servings Change Servings

1 1/2 cups white sugar
1/4 cup brandy-based orange liqueur (such as Grand Marnier®)
1 cup orange juice
1 tablespoon minced fresh ginger root

1 tablespoon grated orange zest
4 cups fresh cranberries
1/2 cup chopped toasted pecans

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Directions

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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PREP 10 mins
COOK 10 mins
READY IN 3 hrs 20 mins

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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.

—Blancheskid

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Mar 08, 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.

—Queen of the Kitchen

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14 Ratings

Dec 01, 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.

—image2frame

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Nov 30, 2009

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.

—nifty50

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Nov 30, 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.

—Nicki

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Nov 23, 2011

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!

—Scott M.

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Dec 23, 2009

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.

—Red Hat Gal

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Nov 23, 2009

This is my favorite now. I followed the recipe exactly and ended up with 2 pints.

—ryg

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Nutrition

Calories
206 kcal
10%

Carbohydrates
41.4 g
13%

Cholesterol
0 mg
0%

Fat
4.1 g
6%

Fiber
2.7 g
11%

Protein
0.9 g
2%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Relish with Grand Marnier(R) and Pecans

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 206
Calories from Fat: 36

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 2mg < 1 %
Potassium 114mg 3 %
Total Carbohydrates 41.4g 13 %
Dietary Fiber 2.7g 11 %
Protein 0.9g 2 %
** Sugars 36.3g
Vitamin A 2 %
Vitamin C 32 %
Calcium 1 %
Iron 3 %
** Thiamin 7 %
Niacin 2 %
Vitamin B6 3 %
Magnesium 4 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.