- 2 12 oz bags of fresh cranberries
- 2 navel oranges
- 1 T raspberry or strawberry jam
- 2-3 T sugar
- 1 t balsamic vinegar
- 1-2 T Grand Marnier liqueur
I use a dutch oven pan to create more surface area for warming the berries. Place cranberries, sugar, jam and vinegar in the pan on a low to medium setting, stir. Zest one navel orange and then juice that orange, adding both juice and zest to berry mixture. Stir again
Using a veggie peeler or small sharp knife, remove about 1/2 the peel from the second orange, careful not to go beneath the “orange” peel (avoiding the bitter white part). Chop the peel fine (see below) until you have 1 tablespoon. You may use more peel if you end up with more or freeze it for later use.
Add peel to berry mixture. Cut the second orange in half and then section it, adding the sections to the berry mixture. Squeeze any residual juice from the second orange into the pan.
You will start to hear little pops from the pan, those are the cranberries bursting. Give it a stir, put a lid on the pan, reduce the heat to low. Check back every 15 -20 minutes for another stir, letting it simmer. After 45 minutes, stir in the Grand Marnier, the berry mixture should be breaking down like a chutney. Continue to cook for 15-20 minutes more. Cool and serve. Makes 2-3 cups of relish. This can be stored in an airtight container in your refrigerator for up to two weeks and freezes beautifully, simply thaw and serve.
This is delicious as to serve not only with your Thanksgiving dinner but with chicken, pork or even seared scallops (trust me). For a festive appetizer, make a charcuterie platter with cheeses like brie or a spreadable goat cheese or camembert, manchego, sharp white cheddar, cornichons and marcona almonds with sliced baguettes! Get creative…..and always, enjoy!
Looking for other Thanksgiving or Holiday recipes? Here’s links to a few of my best recipes:
As I’m making my 2016 batch today, I decided to re-publish this recipe in hopes that it might be helpful to someone this Thanksgiving!