Spiked Cranberry Relish

• 1 pound fresh cranberries
• 1/2 to 3/4 cup sugar
• 1/4 cup orange juice
• 6 tablespoons Grand Marnier
• 23 cup coarsely chopped pecans

1. Wash and pick over cranberries for foreign pieces.
2. In heavy saucepan combine berries with sugar, 1/2 cup water and the orange juice.
3. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped.
4. Do not wait until all pop, as the cranberries will become too soft.
5. Remove from heat; stir in Grand Marnier; cover well and chill.
6. A couple of hours before serving, stir in pecans.

cranberries, sugar, orange juice, grand marnier, pecans

Taken from cooking.nytimes.com/recipes/470 (may not work)