1 pound cranberries, fresh
½ cup orange juice
¼ cup Grand Marnier
1 cup sugar
½ cup toasted pecans (optional)
Candied orange peel (optional)
Peel and chop oranges. In a pan, combine cranberries and chopped oranges with orange juice, Grand Marnier and sugar. Stir. Cook on a low heat for 10 to 15 minutes until cranberries burst and are tender. Add candied orange peel to mixture (optional). Pour into a serving dish, top with toasted pecans and chill. Serve cold.
Sokolove is owner and executive chef of Stephanie’s on Newbury (www.stephaniesonnewbury.com) and the recently opened Stephi’s on Tremont (www.stephisontremont.com) in Boston. A resident of Newton, Mass., she is one of the region’s most celebrated restaurateur-chefs.
[Our senior writer Hannah Benoit, a fabulous cook, made this recipe, and our staff enjoyed it.]