Cranberry-Orange Relish

Photo: Hector Sanchez; Styling: Buffy Hargett

 

The flesh and juice of oranges and a shot of orange liqueur help balance the tartness of cranberries in this coarsely chopped condiment.

Yield:

Makes about 4 cups

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Ingredients

1 (12-oz.) package fresh or frozen cranberries, thawed
1 orange, unpeeled, seeded, and cut into 6 wedges
3/4 cup chopped toasted pecans
1/2 cup sugar
1/2 cup fresh orange juice
1 tablespoon orange liqueur (such as Grand Marnier)

Preparation

Pulse cranberries in a blender or food processor 4 or 5 times or until coarsely chopped; transfer to a large bowl. Pulse orange wedges 4 or 5 times or until coarsely chopped. Stir pecans, next 3 ingredients, and oranges into cranberries. Serve relish immediately.

Note: To make ahead, prepare as directed, omitting pecans. Cover and chill up to 2 days. Add pecans just before serving.

Note:

James Farmer,

November 2013