Cranberry Salsa (Relish, Sauce)

Submitted by BabyKEsq

"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."

 

• Ready In: 11mins
• Ingredients: 5
• Serves: 8

ingredients

• 453.59 g fresh cranberries
• 1 orange, washed, halved, seeded and coarsely chopped
• 1 jalapeno pepper, seeded and coarsely chopped (optional)
• 236.59 ml sugar
• 14.79-29.58 ml Grand Marnier or 14.79-29.58 ml other orange-flavored liqueur

directions

1. Spread the cranberries on a large plate and freeze for at least 1 hour.
2. 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.