Cranberry Orange Relish | The New York Times

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Cranberry Orange Relish ingredients

Makes 3 cups

2 cups fresh cranberries
2 oranges, pitted, peel removed from one orange
6 heaping Tbsp toasted, chopped pecans
6 Tbsp dried cranberries
6 Tbsp maple syrup (see Notes:)
2 Tbsp Grand Marnier
2 Tbsp sugar
1/4 tsp ground nutmeg

Notes:  Use a meat grinder for a more consistent texture. For best flavor, use Grade B maple syrup.

Directions

Active Prep: 10 minutes

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; grind or process until finely chopped. Combine all of the ingredients; stir well. Refrigerate at least an hour but up to three or four (3 or 4) days.


View Cranberry Orange relish recipe via The New York Times.