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1/22/2020 12:12:56 PM
Posted: 11/20/2012 11:39:39 AM EST
For those that have never experenced , let me instruct you on the path to GOODNESS , very simple , however a food processer is very friendly ,
but then I know we have many BADASS Arfcommers here so maybe not .

As Follows:


2 lbs. fresh cranberries
1 cup sugar
1 orange , zested & juiced
1/4 cup (2 ozs.) Grand Marnier

Place ingredients in food processor , pulse until desired consistency
(should be on the coarse side, at least for me)

Allow to sit at room temp . for at least 1/2 hour , flavors will marry
TRY IT , YOU'LL LIKE IT


btw, keeps for up to four weeks or more

enjoy
Link Posted: 11/20/2012 11:43:16 AM EST
the hell is grand marnier? Is it is good as thunderbirrd?
Link Posted: 11/20/2012 11:46:27 AM EST
Cranberry relish is AWESOME on a turkey sandwich!
Link Posted: 11/20/2012 11:51:01 AM EST
[Last Edit: 11/20/2012 11:54:46 AM EST by rustybelly]
Originally Posted By FordGuy:
the hell is grand marnier? Is it is good as thunderbirrd?




Grand Marnier is a liquer ,sir , a slight pricepoint above T-bird

I don't often drink marguritas , but when I do I make them with Grand Marnier

Don Julio Blanco FTMFW !!!!!
Link Posted: 11/20/2012 11:57:25 AM EST
Cranberries come in a can, not these "lbs" things.
Link Posted: 11/20/2012 12:03:04 PM EST
Originally Posted By snoopaloop:
Cranberries come in a can, not these "lbs" things.


You 've obviously never seen a real cranberry , so knock yourself out , born & raised in MD.
Link Posted: 11/20/2012 12:06:08 PM EST
I may have to try this. I usually make a couple bags of cooked cranberries (the simple boil-in-sugar method).

Someone was talking about a recipe on NPR that sounded similar, with sour cream or something, but every time I type www.np... I start to get ill and can't finish the URL.
Link Posted: 11/20/2012 12:06:37 PM EST
When I make the sauce I use apples and apple brandy... more of a desert thing to be poured over pound cake.

Last batch I did was 1/2 sugae and a can of pineapple pieces with the juice. WAS awesome.
Link Posted: 11/20/2012 12:08:23 PM EST
does "zested & juiced" mean you include only the zest and juice in the processor?
Link Posted: 11/20/2012 12:12:13 PM EST
Better and way easier to clean up if you boil them on the stove with sugar, orange juice, orange zest, and grand marnier
Link Posted: 11/20/2012 12:14:08 PM EST

Originally Posted By NoVaGator:
does "zested & juiced" mean you include only the zest and juice in the processor?


Yes , lol , are you effing with me ? , I believe it does , I 'm reading from a Tyler Florence recipie circa 2006

I can attest it is very good though , make it every year
Link Posted: 11/20/2012 12:24:38 PM EST
Sounds good! Will most liquor stores have the Grand Marnier?
Link Posted: 11/20/2012 12:30:02 PM EST
Oh yeah , right next to the Hennesey , bottom shelf ,


just kidding GD is good liquer , approx $40.00 / 750ml in these parts
Link Posted: 11/20/2012 12:44:16 PM EST
Originally Posted By rustybelly:
Oh yeah , right next to the Hennesey , bottom shelf ,


just kidding GD is good liquer , approx $40.00 / 750ml in these parts


The should have those little airplane bottle of the horrible shit. I tried it one year and got stuck with a big bottle of that swill....

I hear some people drink it over ice or warm... FUCK that I would rather drink urine out of a full toilet.
Link Posted: 11/20/2012 1:02:01 PM EST
Originally Posted By rustybelly:
For those that have never experenced , let me instruct you on the path to GOODNESS , very simple , however a food processer is very friendly ,
but then I know we have many BADASS Arfcommers here so maybe not .

As Follows:


2 lbs. fresh cranberries
1 cup sugar
1 orange , zested & juiced
1/4 cup (2 ozs.) Grand Marnier

Place ingredients in food processor , pulse until desired consistency
(should be on the coarse side, at least for me)

Allow to sit at room temp . for at least 1/2 hour , flavors will marry
TRY IT , YOU'LL LIKE IT


btw, keeps for up to four weeks or more

enjoy


Try adding some dried cranberries to the recipe, really makes the texture and taste of the relish pop. This year I may get the wife to try adding some raisins this year to have something sweet into the mix to counter the tartness of the cransberries and orange.

Link Posted: 11/22/2012 8:34:46 AM EST
made some....it's "resting" in the fridge right now
Link Posted: 11/22/2012 8:40:50 AM EST
I've been turning out variations on the basic cranberry sauce recipe since 1975. Thanksgiving and Christmas –– never fails to please!
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