Our all time favorite Cranberry Relish with Grand Marnier and walnuts, has just the right amount of sweetness and tartness to round out any holiday meal.
I made some great dishes for Thanksgiving, but the meal does not lend itself to photographs. I try to plan it so everything comes out of the ovens at the same time, and you don’t want to go to all that trouble to end up with cold food while you are trying to get a photo. However, my mother-in-law is coming for Christmas and I am going to try to make some of my Thanksgiving sides with dinners while she’s here so that I can share the recipes.
So other than dessert, the only thing that I had an opportunity to photograph was my favorite cranberry relish. I try to experiment with other cranberry recipes for the holidays but everyone still wants this one. I made a new one in addition to my tried and true which I will share later.
For now, here’s my version of cranberry relish with toasted walnuts and Grand Marnier. The alcohol is not cooked but added after it’s cooled. If this is an issue for you, you could add it while it’s hot and still get the flavor without the alcohol. It’s only a couple of tablespoons.
This is actually better after it sits for a day, so you can make it in advance and forget about it. It also makes the leftovers even better.Print
Our all time favorite cranberry relish with Grand Marnier and walnuts, has just the right amount of sweetness and tartness to round out any holiday meal.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Salad
- 24 ounces raw cranberries
- 2 cup sugar
- 2 tablespoons Grand Marnier
- 1 cup toasted walnuts
- Place raw cranberries in 13 x 9 glass casserole dish and pour sugar over the top. Cover with tin foil and place on a cookie sheet. Bake at 350º for 1 hour, stirring half way through.
- Remove from oven and let cool. Then add Grand Marnier and toasted walnuts and refrigerate.