Bourbon Cranberry Orange Relish

Bourbon Cranberry Orange RelishThis relish works well with roasted chicken, turkey or even a baked ham. It is a Christmas and Thanksgiving staple in our house.


  • 1 ½ cups white sugar
  • 5 cups fresh cranberries, washed and sorted
  • ¼ cups Grand Marnier
  • ½ cup bourbon
  • 1 cup orange juice
  • 1 Tbs minced ginger root
  • 1 Tbs grated orange zest
  • ½ cup toasted pecans, chopped
  • ¼ tsp (scant) ground cloves
  • ¼ tsp (scant) cinnamon
  • ¼ tsp (scant) nutmeg (Or a pinch of fresh ground nutmeg)


  1. Bring the sugar, Grand Marnier, bourbon, ginger and orange juice to the boil in a sauce pan over medium high heat.
  2. When the sugar has dissolved, stir in the cranberries, and cook until they pop, about 5 to 10 minutes.
  3. Add the orange zest, pecans, cloves, cinnamon and nutmeg, and cook for and additional 5 minutes over medium to medium low heat.
  4. Pour into a bowl and refrigerate several hours until cold.
  5. If not enough of the cranberries burst open for your liking, you can mash them a bit with a spatula for a less chunky relish.