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Cranberry-Orange Relish

Photo: Hector Sanchez; Styling: Buffy Hargett

 

Hands-on time 10 mins
Total time 10 mins
Yield Makes about 4 cups
The flesh and juice of oranges and a shot of orange liqueur help balance the tartness of cranberries in this coarsely chopped condiment.

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)

How to Make It

  1. 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.

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