Popular Recipes: Appetizers/Snacks | Beef/Pork | Beverages | Bisque/Etouffee/Gumbo/Jambalaya | Bread/Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken/Turkey/Cornish Hens | Condiments/Dips/Relish | Desserts | Fish/Seafood | Holiday's | New Orleans Restaurant | Pasta/Sauce/Rice/Beans | Preserves/Jams/Jelly | Salad/Dressing | Sandwiches/Po' Boys | Seasoning/Sauce/Rub/Roux | Side Dishes/Gravy/Dressing | Soup/Stew/Chili | Wild Game
Filled with flavor from cranberries, oranges, sugar and Grand Marnier.
1 lb. Cranberries
1 Orange; unpeeled
1 Orange; peeled
1 c Granulated sugar
2 tb Grand Marnier or cognac
Pick over the cranberries and wash the unpeeled orange. Coarsely chop
Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces.
Taste and adjust the flavoring if needed, adding more sugar or liqueur. Cover and refrigerate until ready to serve.
Source: Peter Kump - Prodigy Guest Chefs Cookbook.