The chicken stew and dumplings are delicious. I’ve been meaning to cook chicken and dumplings for a long. Could there possibly be a better season for a genuine comfort food than winter?
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 10 |
Ingredients
- 1 ½ cups white sugar
- ¼ cup brandy-based orange liqueur (such as Grand Marnier®)
- 1 cup orange juice
- 1 tablespoon minced fresh ginger root
- 1 tablespoon grated orange zest
- 4 cups fresh cranberries
- ½ cup chopped toasted pecans
Instructions
- Bring sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat; stir until sugar has dissolved.
- Add cranberries; cook and stir until they pop, about 5 minutes. Stir in pecans, pour into a bowl, and refrigerate for several hours until cold.
Reviews
The only cranberry relish I want! Oh, it’s sooooo good! I add a small can of mandarin oranges because I love oranges… 🙂
Beautiful, amazing a fam favorite!!!
Excellent recipe. I reduced the sugar by half, and added 1/2 cup fresh finely chopped pineapple and apple for extra crunch.
I’ve been making this for about 10 years and absolutely love it. Each year I pass the recipe on to a few more people.
It’s tart, sweet, and the flavors of the orange, ginger, pecan, and liquor all blend wonderfully while keeping their distinct individual flavor. I typically do the usual orange juice, sugar, and cranberries based cranberry sauce, which tends to be on the sweeter side. So, if you’re looking for something with a bit more of a tart quality and more complex flavors, then this is a great recipe!
My aunt first made this, and I have since made it and it is the MOST delicious side dish EVER!!! It’s sweet and tart, and I love the crunchy texture and savoriness that the toasted pecans add. My aunt has modified the recipe…she uses Patron orange liqueur instead of gran marnier and an orange mango juice instead of straight orange juice. Awesome recipe!!
I will not serve any other cranberry relish again! Easy to make, excellent flavor and my guests raved about it.
I will definitely make it again. My young adult grandson finished up every last spoonful. Easy and delicious!
Amazing!
Wow! A big hit at Thanksgiving. This recipe is amazingly good.
Made it like the recipe, served with turkey and another day with pork. It was a big time hit, so delicious!!! This recipe will be used for years
This stuff is AWESOME!!! I’ve shared the recipe with everyone who uses the gelatinous canned “sauce” We make it as long as we can find cranberries. Goes well with a pork loin too! If I’m feeling daring, I’ll throw in some mandarin oranges, crushed pineapple or even apples. By all means, it’s perfect the way it is, but you know how we all like to fiddle with the recipes. 😉 Thanks for the share!!!
Used walnuts instead of pecans and Ameretto in place of Grand Marnier…everyone loved it.
Absolutely loved it! Added cinnamon, a bit more Grand Marnier, and substituted white sugar with brown sugar. Served with bagel chips and a layer of cream cheese. It made the perfect appetizer!
Basic relish recipe. Used ground ginger. added allspice. Chopped up half an orange and a hand full of berries in a food processor and added to cooking berries. One cup or so of OJ. I did not add orange liquor until the berries were done cooking so the little bit of alcohol in the Gran Marnier remained in the final product. I also threw in a couple of cinnamon sticks while cooking and left them in afterwards I think it was as good as can be, but cranberries are an acquired taste, be they in juice, sauce, canned berries, whatever, so although I didn’t receive a standing ‘O’ I think everyone liked it.
Good and easy. It was watery when I finished cooking it but thickened up over night.
This is bar none my favorite cranberry relish! I made the day before the event. Instead of Grand Marnier, I used about a teaspoon or so of orange extract, and then substituted Bourbon for the Grand Marnier. It is absolutely heavenly.
Made this last holiday season, it was amazing but we left out the pecans. Going to make it ahead this time (like way ahead, we’re over a month out from thanksgiving) and freeze it. I hope it keeps! Has anyone tried this?
New family tradition at thanksgiving and Christmas
I’ve made this recipe for 3 years straight (can’t believe I didn’t rate it sooner) It is the best! Family asked for the recipe and just loved it. When I think of Thanksgiving, I think…oh boy, time for that delicious cranberry relish. It’s that good! I get the mini bottle of Grand Marnier and it is a perfect 1/4 cup.
I used Triple Sec and the relish was pretty good. My hubby didn’t like the pecans so I can only give it four stars. The juice created is pretty good though.