Cranberries are such an underutilized ingredient. I first had this recipe in the mid-late 1990s at a potluck Thanksgiving dinner hosted by a very dear friend. It completely changed my outlook on how cranberry dishes could taste and I try to make it each year for our Thanksgiving dinner.
This version, adapted from the classic Ocean Spray recipe, packs a super fresh punch of tart, sweet, and orange that just can’t be beat. And to take it over-the-top I like to add 1/4-1/2 cup of Grand Marnier or Cointreau to really brighten up that orange flavor. I love it with breakfast, lunch, and dinner because it adds an incredible freshness to so many foods. This dish can be made anytime of the year, not just at Thanksgiving.
- 1 - 12 oz bag fresh cranberries
- 1 medium/large seedless Navel orange, cut into 8 segments with skin on
- 1 cup granulated sugar
- ¼ - ½ cup Grand Marnier, Cointreau, or your favorite orange liquer
- Put all ingredients into a food processor and pulse until everything is mixed up thoroughly and you have a consistent relish. Don't over-process, you want some texture not a fully blended product.
- Store in the fridge in an airtight container for 7-10 days.