My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Wednesday, November 23, 2011

Grand Marnier Cranberry Relish

I think at one time I had a more complicated version of this that I got from one of the Food Network shows, but this is so much easier and just as tasty. Plus the Grand Marnier is not absolutely necessary, except for me.

Grand Marnier Cranberry Relish
8-10 servings
print recipe

1 bag fresh or frozen cranberries
1/2 cup sugar, more if you like
1 orange with zest
2-3 tablespoons Grand Marnier, more if you like, or none at all

Pulse cranberries in processor about 6-10 times. Keep them chunky. Dump in a medium mixing bowl. Stir in sugar. Zest the orange and add to bowl with the juice from the orange. Add Grand Marnier. Mix well and refrigerate several hours. I make mine several days ahead.

This is wonderful on your turkey sandwiches also.

4 comments:

  1. Yummmmmmmmmmmmmmmmmmmmmmmmmmm!!! :-))))

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  2. Good evening, Beverly!

    I saw you post on both Joyce & Kary's blogs and had to come and visit your lovely blog too!

    I make my cranberry relish using the same recipe, and I hate to dispute with you right away, but the Grand Marnier IS necessary (at least in my recipe!) lol I'm just teasing you. I used to leave it out when my granddaughter was little, and I was trying to get her to sample new foods, but now that she is older, and has decided that she doesn't like the dish, the Grand Marnier has once again taken its rightful place in the finished dish.

    Oh,and did you know that you can freeze the Cranberry Relish? My hubby likes it so much, I make extra, and freeze it in small containers so that we can enjoy it again later on.

    I also wanted to give you a heads up to another one of Joyce's marvelous cakes.

    I made her Mabon cake, and posted the glowing report on my blog, but she posted the original recipe on September 21st. It is in her recipe archive. It disappeared faster than any other cake I have ever made.

    I told her that now I'm going to have to make it again, along with her Uber Cake, to have a family taste test. THAT should be interesting! lol

    Speaking of interesting, I see a lot of enticing titles in your archives, so be assured that I'll be back, not only to follow your blog, but to cozy into your past posts, finding all sorts of delights!

    Wishing you a wonderful evening, and a beautiful, peaceful Thanksgiving!
    Suzie

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  3. I think I would be happy to just eat this tomorrow! Sounds wonderful, Bev.

    Wanted to stop by and say Happy Thanksgiving to you and your family. xoxo

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