Background: My mom, Alice used to make this cranberry relish every year during the holiday season. While it may take a little longer than opening a can, it is so worth the effort which your friends and family will thank you. This recipe was passed down through the generations and is always a crowd-pleaser! Cranberry relish can also be spooned over a block of cream cheese and served as a dip with crackers or as a topping for pancakes or waffles.
- 1 bag whole cranberrries
- 2 oranges
- Sugar, to taste
- Gran Marnier liquor to taste, approximately 1-4 tablespoon
- Whole Pecans, to garnish
- Wash and coarse chop cranberries.
- Zest the oranges and reserve the juice in a separate container.
- Mix the chopped cranberries and orange zest.
- Sweeten the orange juice with sugar, to taste. Alice liked it tart.
- Mix orange juice and Gran Marnier, approximately 1-4 tablespoons, to taste.
- Place in glass bowl and cover with plastic wrap. Place in the refrigerator for at least 12 hours.
- Stir before serving and check the sweetness.
- Garnish with toasted lightly salted pecans.
Try serving this as an appetizer with the cream cheese block alongside Lorie’s Hot Crab Dip.
[…] cranberry sauce! At our house turkey is on the menu three or four times a year. My wife now makes Alice’s Cranberry Relish, a family recipe handed down the generations. But I am very fortunate! She also likes the canned […]