Sara A. Solla 	23 Nov 2012
			                       variant of a NY Times recipe
thanksgiving cranberry relish
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Ingredients:

12 oz fresh cranberries
1/2 cup sugar
1/4 cup orange juice
6 tablespoons orange liqueur, or Cointreau, or Grand Manier
1 1/2 cups coarsely chopped pecans

Wash and pick over the cranberries for dirt or spoiled berries.
In a heavy saucepan, combine berries with sugar, 1/2 cup of water,
and the orange juice. Bring to a boil, reduce heat, and cook at
gentle boil for a few minutes until the berries pop. Don't wait
for all to pop, or the cranberries will become too soft.

Remove from heat, stir orange liqueur, cover and chill. Stir the
pecans a couple of hours before serving.

Yield: About 4 cups
Note: Relish can be made a week ahead of time and refrigerated.