A different twist on this recipe
C. L. Boyd from LAKELAND, FL 11/18/2018 at 02:02 AM
The raw cranberry/orange/Grand Marnier flavor combination is great, but using the whole orange adds the bitter white pith to the relish which detracts from the sweet-tart flavor. To avoid this, use a vegetable peeler to remove just the orange zest, the colored part of the orange peel, in strips. Place the strips of orange zest with the 3/4 cup of sugar into a food processor fitted with the metal blade, then process until the orange zest is completely combined with the sugar. Remove and set aside the orange zest sugar in a small bowl or cup measure. Now chop the cranberries in the food processor (no need to wash the processor bowl or metal blade) and leave them in the processor bowl. Next peel and section the orange into segments and chop the segments coarsely, reserving any juice that exudes, and set aside. Then add the orange zest sugar and chopped orange segments and their juice and the Grand Marnier liqueur to the processor bowl. PULSE just until well combined. Remove the finished relish to a glass contained, cover, and refrigerate.
Be careful w that much orange peel.
11/22/2017 at 11:11 PM
Have used this recipe for years...if you use the entire orange peel it will be too strong. I only use maybe 1/4 of the orange and I put it in the processor first to pulverize the peel well. Otherwise you end up w mushy relish from blending the berries so long plus chunks of peel, no fun.
I’ve started adding a couple stalks of celery cut in small chunks and blended fine w orange. Take out- put that in a bowl and then blitz the berries til they’re the consistency you prefer. I like them a bit more chunky so they don’t lose texture.
Great fresh relish, it’s a must-have.
11/22/2017 at 05:26 PM
This is the recipe I grew up with and my children and their families now ask for it every Christmas and Easter! It is a wonderful flavor and texture to add to any meal.
RP from Austin, TX 11/22/2017 at 04:49 PM
huge success. now expected every year!!