Cranberry Relish With Grand Marnier And Pecans Recipes

CRANBERRY RELISH WITH GRAND MARNIER® AND PECANS

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.

FRESH CRANBERRY RELISH

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.

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

Steps:

• Bring sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat; stir until sugar has dissolved.
• Add cranberries; cook and stir until they pop, about 5 minutes. Stir in pecans, pour into a bowl, and refrigerate for several hours until cold.

CRANBERRY RELISH WITH GRAND MARNIER AND PECANS

Steps:

• Bring sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat; stir until sugar has dissolved.
• Add cranberries; cook and stir until they pop, about 5 minutes. Stir in pecans, pour into a bowl, and refrigerate for several hours until cold.

SPIKED CRANBERRY RELISH

Steps:

• Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, 1/2 cup water and the orange juice. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped. Do not wait until all pop, as the cranberries will become too soft.
• Remove from heat; stir in Grand Marnier; cover well and chill.
• A couple of hours before serving, stir in pecans.

CRANBERRY RELISH WITH GRAND MARNIER AND PECANS

Steps:

• Bring sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat; stir until sugar has dissolved.
• Add cranberries; cook and stir until they pop, about 5 minutes. Stir in pecans, pour into a bowl, and refrigerate for several hours until cold.

CRANBERRIES GRAND MARNIER

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.

GRAND MARNIER CRANBERRY SAUCE

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.

GRAND MARNIER CRANBERRY-ORANGE RELISH

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.