A shout out to the cooks out there

[ksmith]

I need to make another batch of this:

4c (about 1 lb) cranberries,
2 cups sugar,
1 cup orange juice,
1 tbsp orange zest, and
2 Anjou or Bosc pears (slightly under ripe, peeled, and diced).

Combine it all in a heavy saucepan, place over medium heat , and boil until
the berries pop open (10-15 minutes). Skim the foam (with a metal spoon)
and let it cool. It's supposed to keep for 2 months in the fridge.
************
I want to add some Grand Marnier to add more depth--this relish is really good, but I want to see if it can be made better--and am wondering how much I can add without ruining the recipe? A few tablespoons? a quarter cup. Half the bottle?

Advice welcome.

Comments

[juliabk.livejournal.com]

I'd plan to make it fairly often until you get the recipe right. You might also want to look into actually canning it. Water bath canning (which is all you need with this) is dirt simple and requires almost no equipment. (Got a big stock pot? Got a pair of tongs? Buy some jars and lids and you're done. ;-) I have canned just the plain ol' ordinary cranberry/orange sauce (the same base you're using) and it's done wonderfully. The best part about doing this is you can make up several batches with different tweaks to the recipe and have them side by side for a taste test when you're ready to take a good long look at your 'ultimate' recipe.