…Make cranberry relish



1 pound cranberries, fresh

2 oranges

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.

-—Stephanie Sidell Sokolove  ’76

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.]