Cranberry Relish with Grand Marnier® and Pecans Recipe -
Cranberry Relish with Grand Marnier(R) and Pecans Recipe
  • READY IN 3+ hrs

Cranberry Relish with Grand Marnier® and Pecans

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    3 hrs 20 mins


  1. 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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Reviews More Reviews

Nov 27, 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.

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.


15 Ratings

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.

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.

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.

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!

Nov 25, 2011

To me, this is the perfect cranberry relish. Quite a bit more costly than that canned glop, as it should be. To my surprise , although everyone liked it, there were some people at my 18 people dinner who missed the old "traditional" canned stuff.

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.


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  • 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.

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