bags fresh cranberries – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 26 Dec 2020 23:48:36 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 bags fresh cranberries – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Thanksgiving: Grand Marnier Cranberry Relish http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/ http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/#respond Mon, 23 Nov 2020 09:39:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3127 With Thanksgiving, and with the recipes we love, holds traditions that nurture nostalgia within us all. One Thanksgiving tradition I honour year after year, is making this cranberry relish to start off the Thanksgiving cooking.

Grand Marnier Cranberry Relish
The classic accompaniment to Roast Turkey. I worked out the basics for you; the perfect balance of sweet & tart, and a velvety texture to satisfy everyone - including the die-hard fans of the ‘slop ‘n slice’ jelly variety. You’ve got the basics, so make it your own! Fold in chopped pecans or walnuts for crunch, add mandarin oranges, raisins, currants, or dried cherries if chewy suits your tastes. And a little extra brandy at the end for a bit more sophistication!
Servings1 quart
Prep Time3 mins
Cook Time30 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a 4-quart saucepan, over MEDIUM heat, add: ONE 12-ounce bag fresh cranberries, sugar, orange zest, 1/3 cup orange juice, and water.
  2. Simmer over MEDIUM heat for 10 mins, stirring occasionally, using the back of a wooden spoon or heat-resistant rubber spatula to gently press cranberries against the side of the pan to gently pop them, if they hadn’t popped on their own while simmering.
  3. Stir in cinnamon, and continue to simmer until the natural pectin in the cranberries has thickened, and it coats the back of a spoon.
  4. Stir in the other 1/3 cup orange juice, and the remaining 12-ounce bag of cranberries.
  5. Reduce heat to MED-LOW, and continue to simmer for another 15 minutes, stirring and pressing cranberries, as above.
  6. Simmer 10 minutes longer, or until it’s the consistency of apple sauce.
  7. Stir in Grand Marnier liquor, and simmer 5 mins longer to cook out alcohol.
  8. Remove from heat. Stir in vanilla extract.
  9. Allow to cool to room temperature, store in 32oz plastic container. The natural pectin in the cranberries will further set the relish during refrigeration. Refrigerate at least 1 hour. In a jar or airtight container, the cranberry relish will keep up to a month.
Recipe Notes

Cranberry Relish is also delicious with cheese. Serve a small bowl to accompany your cheese board, as one would chutney.

Slice the top rind from a wheel of Brie to expose the cheese, spread a thick layer Grand Marnier Cranberry Relish on top. Serve with sliced baguette. 

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