Sara A Solla		25 Nov 2006
			variant of a NY Times recipe


SPIKED CRANBERRY RELISH

1 pound fresh  cranberries
1/2 cup sugar
1/4 cup orange juice
6 tablespoons Cointreau
1 and 1/2 cup coaresely chopped peacans

1. Wash and pick cranberries for foreign pieces. In heavy
saucepan combine berries with sugar, 1/2 cup water and the
orange juice. Bring to boil; reduce heat and cook at gentle
boil until cranbeerries have pooped. Do not wait until all pop,
as the cranberries will become too soft.

2. Remove form heat; stir in  Cointreau; cover well and chill.

3. A couple of hours before serving, stir in pecans.

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