Prep 10 mins
Cook 1 min
I make this every Thanksgiving and love it. It's really easy and the jalapeño gives it a nice kick. Note, I generally use Cointreau for the orange-flavored liqueur. This recipe comes from a friend who saw it in The Post who apparently adapted it from "Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington. Did you get that? Ha.
- 16 ounces fresh cranberries
- 1 orange, washed, halved, seeded and coarsely chopped
- 1 jalapeno pepper, seeded and coarsely chopped (optional)
- 1 cup sugar
- 1 -2 tablespoon Grand Marnier or 1 -2 tablespoon other orange-flavored liqueur
- Spread the cranberries on a large plate and freeze for at least 1 hour.
- In a food processor or blender, pulse the cranberries, orange and, if desired, jalapeno until evenly chopped. Transfer to a bowl, add the sugar and Grand Marnier or other liqueur and combine. Cover and refrigerate for at least 24 hours to allow the flavors to meld; may refrigerate for up to 5 days.