Tart cranberries are sweetened with sugar and an orange to create a relish perfect for the Thanksgiving table, a topping for breakfast favorites like french toast and waffles, or a spread for turkey sandwiches.
I think I’ve mentioned before, but I’m not really a big fan of Thanksgiving. I can take or leave most of the food, and pretty much never host. I’ll bring a dish to a friend’s house when we crash their dinner, but the lack of Thanksgiving recipes on this blog give you an idea of how little I get excited about the holiday. I eschew the standard pumpkin or pecan pies for a cranberry pear tart, or maybe, as a homage to the traditional, a chocolate pecan pie. I’ve got some lovely cranberry appetizers on this blog, which scream fall and Thanksgiving appetizers to me. That’s as close as I’ve really gotten to Thanksgiving recipes on this blog.
Until now. This cranberry orange relish recipe is similar to one my uncle brought one year to Thanksgiving at my parents house, when I was growing up. Compared to the canned cranberry… sauce? gelatin? that my mom used to buy, this was wonderful. Tart cranberries sweetened with sugar and orange, with a hint of Grand Marnier – yum! It’s a wonderful side dish/condiment for your Thanksgiving table, or even better – a topping for brie, pancakes or french toast, or a spread for Thanksgiving Leftover Sandwiches.
Thanks again to Caroline at Caroline’s Cooking for hosting #CranberryWeek again! Be sure to scroll down to check out more fall cranberry recipes for all occasions!
- 1 12-ounce package fresh for frozen fresh cranberries (see note below)
- 1 medium orange, cut into eighths, not peeled with seeds removed
- 3/4 c. granulated sugar
- 3 Tbs. Grand Marnier
- Place cranberries and orange slices into the bowl of a food processor. Pulse until desired consistency.
- Transfer to a glass bowl. Stir in sugar and Grand Marnier.
- Refrigerate at least an hour, or until serving.
- I used frozen cranberries in this recipe, which gives it a more liquidy texture (like in the photos above). If you use fresh cranberries, the relish will have much less liquid.
- This recipe was adapted from Ocean Spray Cranberries.
- Relish may be frozen for future use on pancakes, waffles, sandwiches, baked brie, or for use in other recipes. I recommend freezing in 2 Tbs. portions (i.e. in an ice cube tray) or in 1 cup portions.
See all the other recipes being shared today as part of Cranberry week – follow #CranberryWeek on social media for all the tasty cranberry creations:
- Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking
- Cranberry Almond Chicken Salad Wraps from Family Around The Table
- Cranberry Cheeseball by The Freshman Cook
- Cranberry Cobbler from Cookaholic Wife
- Cranberry Gremolata from Culinary Adventures with Camilla
- Cranberry Orange Relish from Books n’ Cooks
- Jellied Cranberry Sauce from Palatable Pastime
- Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures
- Pear Holly Cocktail from Bear & Bug Eats
- Roasted Green Beans with Cranberries from Making Miracles
- Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste
- Slow Cooker Cranberry Pot Roast from Everyday Eileen
- White Cheddar and Cranberry Dip from Sew You Think You Can Cook
- White Chocolate Cranberry Blondies from House of Nash Eats