 |  Brandy Cranberry Pecan |  Spirited Cranberry Orange Pecan |
 brandy ingredients |  Triple Sec |  cranberries in food processor |  put in jars |
 turn upside-down 2-3x a day |  after a day or 2 |  store in refrigerator |  ready for gifts |
The same uncooked cranberry relish that I've made for almost 50 years, but now I've had to switch to pecans instead of macadamia nuts. The price of macadamia nuts is exorbitant and I'm not spending $30+ just for the nuts! My family looks forward to this every year and I usually have a bag of cranberries in the freezer, so I can make them later in the year too.
We prefer the plain BRANDY version ~ but I do make the ORANGE version too, for gifts. This will keep at least 3 months in the refrigerator ~ flip it upside-down every week or so (for a few hours) because the liquid will settle at the bottom. If it looks like it's getting dry, just add a TB or 2 of either brandy or Triple Sec (or Grand Marnier) ~ then flip upside-down a few times for a day or so. The liquor acts as a preservative.
Eat it as-is like you would with cranberry sauce ~ spread on a turkey sandwich ~ over pancakes or waffles or even ice cream ~ add some to muffin or cake batter.
BRANDY CRANBERRY PECAN RELISH
1 bag frozen/fresh whole cranberries
about 3/4 lbs chopped pecans
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 pecans (separately) in food processor until chunky ground (but no big pieces). 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
This should make about 3 big cups I put it into 1-cup jars, if giving as gifts. If it's for myself then I use well-rinsed-out jars that I already have.
We prefer the plain BRANDY version ~ but I do make the ORANGE version too, for gifts. This will keep at least 3 months in the refrigerator ~ flip it upside-down every week or so (for a few hours) because the liquid will settle at the bottom. If it looks like it's getting dry, just add a TB or 2 of either brandy or Triple Sec (or Grand Marnier) ~ then flip upside-down a few times for a day or so. The liquor acts as a preservative.
Eat it as-is like you would with cranberry sauce ~ spread on a turkey sandwich ~ over pancakes or waffles or even ice cream ~ add some to muffin or cake batter.
BRANDY CRANBERRY PECAN RELISH
1 bag frozen/fresh whole cranberries
about 3/4 lbs chopped pecans
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 pecans (separately) in food processor until chunky ground (but no big pieces). 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
This should make about 3 big cups I put it into 1-cup jars, if giving as gifts. If it's for myself then I use well-rinsed-out jars that I already have.
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