Original recipe by Ginger and Dick Howell, of the Seasonal Kitchen cooking school. Via Joanne Drexler.
This cranberry relish is a classic Thanksgiving side in Jeff's family.
2 cups fresh (i.e., not frozen) cranberries
1 peeled and seeded orange, cut into small pieces
2 cups fresh or canned pineapple
1/2 cup sugar, plus more to taste
2 tbsp Grand Marnier
Process all ingredients using a food processor. The relish needs time for the flavors to meld, so make at least one day ahead and refrigerate. After a day, add more sugar to taste.
Serves about six, and keeps for weeks in the fridge.