Ingredients3 h 20 m servings 206 cals
- 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.
Per Serving: 206 calories; 4.1 g fat; 41.4 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 23
Wonderful as is, but then I added a dash of allspice for a little extra flavor. Cardamom would work nicely too. And triple sec works just fine if you don't have Grand Marnier. A tip for storing...
I've made this before and it's great! This time I borrowed an idea from "Superb Cranberry Sauce with Apples and Pears " and I added a diced apple and diced pear (cored, peel left on) and it was ...
For someone who grew up hating cranberry relish, this recipe is sublime! I made it to go with the traditional turkey, but also had plenty of leftovers--used some of it on a turkey sandwich (yum)...
I enjoyed making this relish but it was tarter than my family usually enjoys. Next time out I think I will decrease the orange juice some and possibly increase the sugar. I liked the fact that ...
This was a huge hit. I didn't have fresh ginger, so I subbed a couple shakes of powdered ginger instead. I also forgot to toast the pecans and just added them raw. Still turned out fabulous. My ...
I substituted 1/4 teaspoon of ground ginger for the fresh root and it was just enough for a little hint of ginger. I also used Triple Sec in lieu of the Grand Marnier, omitted pecans (allergies...
To me, this is the perfect cranberry relish. Quite a bit more costly than that canned glop, as it should be. To my surprise , although everyone liked it, there were some people at my 18 people...
This went over so well on Thanksgiving, I have decided to make it again for Christmas. The flavors are well combined. This makes the perfect cranberry relish.