Many of us have a favorite cranberry recipe from our childhood with colors, ingredients, consistencies, and cooking methods that resemble a rainbow. This however is one recipe you should try. We love it because it’s fresh and easy, and showcases each flavor beautifully. The texture is chunky, the pecans give it a nice crunch, the pomegranates a nice pop, and the mint, a bright finish. If you like it a bit spicy, try adding some chopped Jalapeños or Serrano peppers.
In a food processor fitted with a metal blade or a blender, pulse the cranberries, orange, sugar, ginger, and Grand Marnier until evenly chopped and blended. Remember to pulse as you want to maintain a chunky consistency. Mix in the pomegranate seeds and chopped mint.
Transfer to a bowl cover and refrigerate for at least 24 hours to allow the flavors to meld. Stir in the toasted pecans and serve. Pecans can be added sooner, the deciding factor is how much crunch you want them to have.
Yield: 4 Cups 1x.
Ingredients
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1 pound of fresh cranberries.
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1 thin-skinned navel orange, washed, halved, seeded, and coarsely chopped.
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1 Tb of grated ginger.
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1 cup granulated sugar.
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2 1/2 Tb Grand Marnier.
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1/2 C toasted chopped pecans.
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1/4 C fresh pomegranate seeds.
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1 1/2 Tb of fresh mint, finely chopped.
Instructions
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In a food processor fitted with a metal blade or a blender, pulse the cranberries, orange, sugar, ginger, and Grand Marnier until evenly chopped and blended. Remember to pulse as you want to maintain a chunky consistency. Mix in the pomegranate seeds and chopped mint.
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Transfer to a bowl cover and refrigerate for at least 24 hours to allow the flavors to meld.
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Stir in the toasted pecans and serve. Pecans can be added sooner, the deciding factor is how much crunch you want them to have.
Notes
If you can’t find a thin-skinned orange, then simply zest the rind and peel the orange to remove the pith.
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