30 Days of Holiday: Spiked Cranberry Relish

The walls of my office are painted cranberry, and color is just one of the things I love about these bog berries.  My favorite soda is Sierra Mist/Cranberry.  It's only available during the holidays which, fortunately for me, means October in retail time.  I keep canned cranberry sauce in the house year round.  I like it with turkey, yes, but I also like it with chicken.  And later, when making a sandwich from those leftovers, a thin layer of cranberry sauce is better than mayonnaise any old day.  Better for you, too!

For holiday dinners, though, I like fresh, whole-berry cranberry sauce.  Not only do I prefer the taste, but cranberry relish is a pretty addition to any holiday table.  Most recipes call for the addition of orange.  This one does too...orange with a twist!

What's In It:

2 lb. fresh cranberries
1 c. sugar
1/4 c. Grand Marnier liqueur
1 orange, zested, peeled, and juiced

How To Make It:

Place all ingredients in food processor or blender.  Pulse several times to crush fruit and incorporate ingredients.  Do not over process; mixture should be chunky.
Allow to sit for 30 minutes at room temperature before serving. 
(If you prefer to serve relish chilled, put in refrigerator after allowing it to sit out for 30 minutes.)

Adapted from a recipe presented by Tyler Florence on "Food 911".

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