Cranberry And Grand Marnier Relish Food

COINTREAU CRANBERRY RELISH

Steps:

• Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.

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.

FRESH CRANBERRY RELISH

Steps:

• Place the cranberries, sugar, orange liqueur, and orange zest and juice in the bowl of a food processor. Pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Transfer to a bowl and allow to sit at room temperature for at least 30 minutes so the flavors can marry.

GRAND MARNIER CRANBERRY SAUCE

Steps:

• Preheat oven to 325ºF. 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.

CRANBERRY ORANGE RELISH WITH GRAND MARNIER

Steps:

• Put cranberries and oranges in a food processor. Pulse until consistency that suits you. Combine in a saucepan with all other ingredients, except Grand Marnier. Bring to a boil and simmer 30 minutes.
• Cool and add Grand Marnier.
• Will keep several months in the refrigerator.

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.

FRESH CRANBERRY RELISH OR SALAD

Steps:

• Take nuts for a spin in food processor to chop. Place in bowl.
• Wash cranberries removing bad ones. Take for a spin in food processor. Place in bowl.
• Wash then core apples and quarter. Take for a spin in food processor. Place in bowl.
• Peel and remove seeds from orange. Take for a spin in food processor. Place in bowl.
• Add sugar and liquor. Mix.
• Refrigerate overnight. The flavors will blend and be enhanced.
• Keeps and freezes well.

GRAND MARNIER CRANBERRY SAUCE

Steps:

• Bring water to a boil with sugar and add cranberries. Stir until half have popped and add the rest of the ingredients.
• Cook until berries have popped and have a sauce consistency.
• Storage: The sauce will last one week in the fridge and 6 months in the freezer.

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.

CRANBERRY AND GRAND MARNIER RELISH

Steps:

• Chop cranberries in food processor and remove to a large bowl.
• Chop apples in food processor and add to cranberries.
• Stir in all remaining ingredients.
• Cover and refrigerate at least overnight. You can make this up to a month ahead and keep refrigerated.

CRANBERRY ORANGE RELISH WITH GRAND MARNIER

Steps:

• Place cranberries and oranges in a food processor. Pulse until consistency that suits you.
• Combine in a saucepan all other ingredients, except Grand Marnier. Bring to a boil and simmer 30 minutes.
• Cool and add Grand Marnier. Will keep several months refrigerated.

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.