FRESH CRANBERRY RELISH
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.
CRANBERRY RELISH WITH GRAND MARNIER® AND PECANS
After making this relish, you will never eat the canned stuff again.
Provided by Traveling Cook
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 3h20m
Yield 10
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 206 calories, Carbohydrate 41.4 g, Fat 4.1 g, Fiber 2.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 1.6 mg, Sugar 36.3 g
CRANBERRIES GRAND MARNIER
This is wonderful with turkey, pork roast or any holiday feast. Recipe was repeated in the local Illinois paper Christmas edition year after year in the 1970's. Readers wouldn't stop requesting the recipe. Feel free to use any orange flavored liquor you have or hand. You can't make a mistake with this side dish.
Provided by gulf-gal
Categories Berries
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
- Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
- Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
- Chill or freeze until ready to use.
Nutrition Facts : Calories 186.4, Fat 0.1, Sodium 1.9, Carbohydrate 48.3, Fiber 2.2, Sugar 44.4, Protein 0.2
GRAND MARNIER CRANBERRY SAUCE
This recipe is a favorite at Thanksgiving and wonderful on everything! Great the next day on toast. It's good anytime!
Provided by berrymarymac
Categories < 30 Mins
Time 25m
Yield 20-30 Spoonfuls, 20 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil with sugar and add cranberries. Stir until half have popped and add the rest of the ingredients.
- Cook until berries have popped and have a sauce consistency.
- Storage: The sauce will last one week in the fridge and 6 months in the freezer.
Nutrition Facts : Calories 52, Fat 0.1, Sodium 0.7, Carbohydrate 13.2, Fiber 1.1, Sugar 11.4, Protein 0.1
CRANBERRY AND GRAND MARNIER RELISH
Make and share this Cranberry and Grand Marnier Relish recipe from Food.com.
Provided by SuzieQue
Categories < 15 Mins
Time 15m
Yield 10-16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 243.7, Fat 11.5, SaturatedFat 1.1, Sodium 10.3, Carbohydrate 36.4, Fiber 3.6, Sugar 29.4, Protein 2.9
GRAND MARNIER CRANBERRY-ORANGE RELISH
Make and share this Grand Marnier Cranberry-Orange Relish recipe from Food.com.
Provided by Oolala
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135.6, Fat 6.6, SaturatedFat 0.6, Sodium 1.3, Carbohydrate 20.1, Fiber 3, Sugar 15.3, Protein 1.1
GRAND MARNIER CRANBERRY SAUCE WITH ORANGES
This recipe is my family's favorite recipe for cranberry sauce. It appeared in a local newspaper about 10 years ago and I have made it every year since then. I always make two sauces if I'm having more than 8 guests - the other is usually Cranberry Sauce with Pears and Cardamom, which is very different from this sauce and gives people a choice of very different flavors and textures. I've always used Grand Marnier instead of the other choices of orange liqueur or orange juice concentrate, although when it comes to the fruit, I've used Minneola (aka Honeybell) or Orlando Tangeloes instead of Naval oranges. Hope you enjoy this recipe as much as we do!
Provided by KK7707
Categories Berries
Time 30m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Grate 2 teaspoons zest from the oranges and set aside.
- Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).
- In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.
- During the last few minutes, stir in the orange sections.
- Remove from the heat and stir in the Grand Marnier.
- Cool completely.
- The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.
GRAND MARNIER CRANBERRY SAUCE
Provided by Gretchen Davis
Categories Condiment/Spread Sauce Liqueur Christmas Thanksgiving Low Cal Low Sodium Cranberry Winter Chill Bon Appétit Missouri
Yield Makes 2 cups
Number Of Ingredients 4
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.
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