Ryan Scott's Cranberry-Pineapple Relish

by Rachael Ray Show Staff 3:00 AM, December 6, 2012

Aired December 6, 2012

Serves 4 cups
1 large thinned skin navel orange, washed and unpeeled
1 12-ounce bag fresh cranberries, washed
1 20-ounce can crushed pineapple, drained
1 cup sugar
1/4 cup water
1 tablespoon Grand Marnier
Freshly ground pepper

Chop orange and cranberries into coarse pieces in a food processor.

In a medium-size saucepan, add cranberry-orange mixture, pineapple, sugar, water, Grand Marnier and pepper. Simmer over medium-high heat for 20-30 minutes (or until mixture is thick enough to coat the back of a spoon). Place mixture in a glass bowl and cover with plastic wrap. Cool to room temperature and refrigerate overnight.