Cooked Cranberry-Orange Relish

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Recipe is courtesy of Karen Levy, who adapted it from one found in the New York Times Cookbook.


  • 1 pound raw cranberries, picked over and washed
  • 2 cups sugar
  • 1 cup orange juice
  • 3 Tbsp Grand Marnier liqueur
  • 2 tsp grated orange rind
  • 1/2 cup slivered blanched almonds


  1. Combine all the ingredients, except the almonds, in a saucepan and cook until the cranberries pop open, about 10 minutes. Stir occasionally.
  2. Skim the foam from the surface and cool. Stir in the almonds just before serving.