This is the MUST MAKE fresh cranberry sauce that I've made every year (for about 40 years). It takes about 3 minutes to put together (uncooked) and then "cooks" in the brandy and/or Triple Sec for a few days in the refrigerator ** Even people who don't normally like cranberry relish will love it! ** Add it to muffins, salads, pancakes, or put some over ice cream ** Keeps for months in the refrigerator ** (I keep frozen cranberries to make it all year long) ** |
1 bag frozen whole cranberries
2 jars macadamia nuts
1 to 1-1/2 cups sugar
about 1/4 cup brandy **
ORANGE OPTION:
Add 1 very small orange or tangerine (pulsed finely in food processor)
** Substitute Grand Marnier or Triple Sec for the brandy
Grind cranberries and macadamia nuts in food processor until fairly well ground. Put into large bowl and stir in sugar. Add the brandy and mix well. Put into glass jars and firmly screw on lids. Refrigerate at least 1 week before using, flipping jars over at least once a day. They will “cook” in their own juice and turn redder each day. Keeps for months in refrigerator.
** NOTE: Orange juice can be substituted for liquor, if you prefer non-alcoholic
You can also pulse a small orange in your food processor (to tiny bits) and add that too, if you want an orange cranberry relish **