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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.
- 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.