Cranberry Relish With Grand Marnier And Pecans Recipes

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NUTTY CRANBERRY RELISH

Provided by Food Network Kitchen

Categories     condiment

Time 32m

Number Of Ingredients 8



Nutty Cranberry Relish image

Steps:

  • Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
  • Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
  • Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
  • Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
  • Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
  • Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.

One 12-ounce bag fresh or frozen cranberries
1 1/2 cup sugar, plus more as needed
1 strip orange or lemon zest
2 tablespoons water
Kosher salt and freshly ground black pepper
1 orange, unpeeled
1 tart apple
1/2 cup chopped toasted pecans

COINTREAU CRANBERRY RELISH

Provided by Ted Allen

Categories     side-dish

Time 20m

Number Of Ingredients 0



Cointreau Cranberry Relish image

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

Provided by Tyler Florence

Categories     side-dish

Time 35m

Number Of Ingredients 0



Fresh Cranberry Relish image

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 RELISH WITH GRAND MARNIER® AND PECANS

After making this relish, you will never eat the canned stuff again.

Provided by Traveling Cook

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 3h20m

Yield 10

Number Of Ingredients 7



Cranberry Relish with Grand Marnier® and Pecans image

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.

Nutrition Facts : Calories 206 calories, Carbohydrate 41.4 g, Fat 4.1 g, Fiber 2.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 1.6 mg, Sugar 36.3 g

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

FRESH CRANBERRY RELISH

Provided by Tyler Florence

Categories     condiment

Time 35m

Yield 12 servings

Number Of Ingredients 4



Fresh Cranberry Relish image

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.

Nutrition Facts : Calories 115 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 34 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 0 grams, Sugar 22 grams

2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced

SPIKED CRANBERRY RELISH

Provided by Marian Burros

Categories     quick, condiments

Time 20m

Yield 4 cups

Number Of Ingredients 5



Spiked Cranberry Relish image

Steps:

  • Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, 1/2 cup water and the orange juice. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped. Do not wait until all pop, as the cranberries will become too soft.
  • Remove from heat; stir in Grand Marnier; cover well and chill.
  • A couple of hours before serving, stir in pecans.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 25 grams

1 pound fresh cranberries
1/2 to 3/4 cup sugar
1/4 cup orange juice
6 tablespoons Grand Marnier
2/3 cup coarsely chopped pecans

CLASSIC CRANBERRY SAUCE

Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.

Provided by Julia Moskin

Categories     condiments, sauces and gravies, side dish

Time 15m

Yield 2 cups

Number Of Ingredients 5



Classic Cranberry Sauce image

Steps:

  • In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
  • Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 75 milligrams, Sugar 23 grams

4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)

GRAND MARNIER CRANBERRY-ORANGE RELISH

Make and share this Grand Marnier Cranberry-Orange Relish recipe from Food.com.

Provided by Oolala

Categories     Sauces

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7



Grand Marnier Cranberry-Orange Relish image

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.

Nutrition Facts : Calories 135.6, Fat 6.6, SaturatedFat 0.6, Sodium 1.3, Carbohydrate 20.1, Fiber 3, Sugar 15.3, Protein 1.1

12 ounces fresh cranberries
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
1/3 cup dried cherries
4 tablespoons Grand Marnier
2/3 cup pecans, coarsely chopped

CRANBERRIES GRAND MARNIER

This is wonderful with turkey, pork roast or any holiday feast. Recipe was repeated in the local Illinois paper Christmas edition year after year in the 1970's. Readers wouldn't stop requesting the recipe. Feel free to use any orange flavored liquor you have or hand. You can't make a mistake with this side dish.

Provided by gulf-gal

Categories     Berries

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7



Cranberries Grand Marnier image

Steps:

  • Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
  • Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
  • Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
  • Chill or freeze until ready to use.

Nutrition Facts : Calories 186.4, Fat 0.1, Sodium 1.9, Carbohydrate 48.3, Fiber 2.2, Sugar 44.4, Protein 0.2

2 cups sugar
1 (1 lb) bag fresh cranberries
2 cups water
4 tablespoons Grand Marnier (to taste)
1 tablespoon grated orange rind
1 tablespoon fresh lemon juice
2 tablespoons sugar

GRAND MARNIER CRANBERRY POUND CAKE

This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. -Kathy Hunter, Woodland, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15



Grand Marnier Cranberry Pound Cake image

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.

Nutrition Facts : Calories 425 calories, Fat 12g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 259mg sodium, Carbohydrate 71g carbohydrate (50g sugars, Fiber 2g fiber), Protein 5g protein.

2 cups dried cranberries
1/2 cup Grand Marnier (orange liqueur)
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange yogurt
GLAZE:
2 tablespoons Grand Marnier (orange liqueur)
1-1/4 to 1-1/2 cups confectioners' sugar

GRAND MARNIER CRANBERRY SAUCE

Provided by Gretchen Davis

Categories     Condiment/Spread     Sauce     Liqueur     Christmas     Thanksgiving     Low Cal     Low Sodium     Cranberry     Winter     Chill     Bon Appétit     Missouri

Yield Makes 2 cups

Number Of Ingredients 4



Grand Marnier Cranberry Sauce image

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.

1 12-ounce package fresh cranberries
1 1/4 cups sugar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons Grand Marnier or other orange-flavored liqueur

SPICED CRANBERRY-ORANGE RELISH

Provided by Marian Burros

Categories     condiments

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 7



Spiced Cranberry-Orange Relish image

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.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 16 grams

12 ounces fresh cranberries
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
1/3 cup dried cherries
4 tablespoons Grand Marnier
2/3 cup coarsely chopped pecans

CRANBERRY SAUCE WITH ORANGE LIQUEUR

I use either Grand Marnier or Cointreu in this recipe. The additions of liqueur and orange zest make this cranberry sauce a holiday favorite at our house.

Provided by DesertRose15

Categories     Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5



Cranberry Sauce With Orange Liqueur image

Steps:

  • Combine sugar and water in a medium saucepan.
  • Bring to a boil; add cranberries, return to a boil.
  • Reduce heat and boil gently for 10 minutes, stirring occasionally.
  • Remove from heat. Add orange zest and Cointreau (or Grand Marnier) and stir.
  • Let cool at room temperature.
  • Refrigerate until cold, or serve at room temperature.

Nutrition Facts : Calories 157.6, Fat 0.1, Sodium 2, Carbohydrate 40.9, Fiber 2.9, Sugar 35.8, Protein 0.2

12 ounces fresh cranberries
1 cup sugar
1 cup water
2 teaspoons orange zest
2 tablespoons Cointreau liqueur

SPIKED CRANBERRY RELISH

Provided by Marian Burros

Categories     quick, condiments

Time 10m

Yield about 16 1/4-cup servings

Number Of Ingredients 6



Spiked Cranberry Relish image

Steps:

  • Wash and pick over cranberries for foreign pieces. Combine in heavy saucepan with sugar, water and orange juice. Bring to a boil; reduce heat, and cook at a gentle boil until most cranberries have popped. (Don't wait until all of them pop; otherwise, the cranberries will become too soft.) Remove from heat.
  • Stir in Grand Marnier, and chill.
  • A couple of hours before serving, stir in the pecans.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 11 grams

1 pound fresh cranberries
3/4 cup sugar
1/2 cup water
1/4 cup orange juice
6 tablespoons Grand Marnier
2/3 cup coarsely chopped pecans

CRANBERRY ORANGE RELISH

Provided by Marian Burros

Categories     condiments

Time 10m

Yield 3 cups

Number Of Ingredients 8



Cranberry Orange Relish image

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.

2 cups fresh cranberries
2 oranges, pitted, peel removed from one orange
6 heaping tablespoons toasted, chopped pecans
6 tablespoons dried cranberries
6 tablespoons maple syrup
2 tablespoons
2 tablespoons sugar
1/4 teaspoon ground nutmeg

GRAND MARNIER CRANBERRY SAUCE WITH ORANGES

This recipe is my family's favorite recipe for cranberry sauce. It appeared in a local newspaper about 10 years ago and I have made it every year since then. I always make two sauces if I'm having more than 8 guests - the other is usually Cranberry Sauce with Pears and Cardamom, which is very different from this sauce and gives people a choice of very different flavors and textures. I've always used Grand Marnier instead of the other choices of orange liqueur or orange juice concentrate, although when it comes to the fruit, I've used Minneola (aka Honeybell) or Orlando Tangeloes instead of Naval oranges. Hope you enjoy this recipe as much as we do!

Provided by KK7707

Categories     Berries

Time 30m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 5



Grand Marnier Cranberry Sauce With Oranges image

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.

2 navel oranges
1 (12 ounce) bag cranberries
2 1/2 cups sugar
1 cup water
3 tablespoons orange liqueur or 3 tablespoons orange juice concentrate

GRAND MARNIER CRANBERRY SAUCE

Here in the Pacific NW we have lots of fresh cranberries around the holidays and this is a must-have at our holiday meals. As a tip, I always put some foil on the bottom of the oven under this dish when I cook it, because it always seems to boil over and make a mess. This way, cleanup is easy.

Provided by lazyme

Categories     Berries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4



Grand Marnier Cranberry Sauce image

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.

Nutrition Facts : Calories 299.6, Fat 0.1, Sodium 2.8, Carbohydrate 77.5, Fiber 4.5, Sugar 69.4, Protein 0.6

12 ounces fresh cranberries
1 1/4 cups sugar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons Grand Marnier

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