Cranberry And Grand Marnier Relish Recipes

Steps:

• Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.

Steps:

• Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

Steps:

• Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.

Steps:

• Wash cranberries and combine in heavy saucepan with sugar, water and orange juice.
• Bring to a boil over high heat; reduce heat and cook at gentle boil until cranberries begin to pop.
• Remove from heat and stir in cherries and Grand Marnier.
• Chill for up to a week.
• When ready to serve, stir in pecans.

Steps:

• Place cranberries and oranges in a food processor. Pulse until consistency that suits you.
• Combine in a saucepan all other ingredients, except Grand Marnier. Bring to a boil and simmer 30 minutes.
• Cool and add Grand Marnier. Will keep several months refrigerated.

Steps:

• Chop cranberries in food processor and remove to a large bowl.
• Chop apples in food processor and add to cranberries.
• Stir in all remaining ingredients.
• Cover and refrigerate at least overnight. You can make this up to a month ahead and keep refrigerated.