Thursday’s Dish: Cranberry Relish

Happy Thanksgiving! If you need one more thing for your Thankgiving table, check out the quick and easy Cranberry Relish below. It’s fresh and tangy, and with the addition of alcohol, a good adult alternative to the jellied cranberry sauce from a can (I’ll have some of both, myself). If you don’t want to add alcohol, use orange juice in place of the Grand Marnier. I’ve also used vodka plus 1/2 teaspoon of orange extract when I didn’t want to go buy a bottle of Grand Marnier just for this. (From Cooking Light collection 1999)

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Cranberry Relish

1 1/2 cups fresh cranberries

1 small orange, cut into quarters and seeded

3 Tablespoons walnutsAdvertisement
1/2 cup sugar

1 Tablespoon Grand Marnier

Put cranberries and orange slices in a food processor and pulse until chopped finely, but not mush. Add walnuts and pulse a few more times to chop walnuts. Scoop into a bowl and add sugar and liquor. Stir and refrigerate for at least 30 minutes for flavors to meld.

I hope you and your family have a wonderful Thanksgiving!


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