Cranberry Orange Relish With Grand Marnier 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.

TRIPLE SEC CRANBERRY RELISH

Steps:

• In a medium saucepan over medium heat, combine the cranberries, apple, sugar, Cointreau, 1/2 cup water, the cinnamon, and cloves, and bring to a boil. Reduce the heat and simmer until the cranberries start to pop, about 10 minutes. Remove from the heat, stir in the grated zests, and 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.

CRANBERRY-ORANGE RELISH

Steps:

• Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

GRAND MARNIER CRANBERRY SAUCE WITH ORANGES

Steps:

• Grate 2 teaspoons zest from the oranges and set aside.
• Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).
• In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.
• During the last few minutes, stir in the orange sections.
• Remove from the heat and stir in the Grand Marnier.
• Cool completely.
• The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.

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 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.

UNCOOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

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.

SPICED CRANBERRY-ORANGE RELISH

Steps:

• Wash cranberries and combine in heavy saucepan with sugar, water and orange juice. Bring to 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.

CRANBERRY-ORANGE RELISH

Steps:

• Put the cranberries and oranges (rind and pulp) in the food processor, but you can use a food grinder.
• Put into a large bowl and add sugar.
• Mix well.
• When the sugar is dissolved (a hour or so), you can pack it containers to freeze.

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 ORANGE RELISH

Steps:

• Wash the fresh cranberries, and grind them in a meat grinder using a fine blade or process in a food processor until the cranberries are finely chopped.
• Cut the oranges into eighths, and grind or process until finely chopped.
• Combine fresh cranberries, oranges, pecans, dried cranberries, maple syrup, Grand Marnier, sugar and nutmeg; stir well, and refrigerate at least an hour but up to 3 or 4 days.