1999 ORANGE-CRANBERRY RELISH
Six clementines may be substituted for the oranges. For more kick, use twice as much Grand Marnier.
1 (20-ounce) bag cranberries
1/4 cup Grand Marnier (orange liqueur)
1 1/2 cinnamon sticks or 3/4 teaspoon ground cinnamon
Zest of 2 oranges, grated on small side of box grater
4 oranges, peeled and sectioned, with juice
1 cup orange juice
3 ounces brown sugar (7 tablespoons)
1 whole bunch fresh mint leaves, chiffonade (sliced fine)

In a heavy saucepan, combine cranberries and Grand Marnier. Flame off the alcohol (nonchefs could omit this step, for safety’s sake). Add cinnamon, orange zest, orange sections and juice. Bring to boil, add sugar and simmer until thick, about 5 minutes. Remove from heat and add mint. This can be served chilled, but when the flavors open up better when it’s warm or at room temperature.

-From Mark Simon, Trattoria Simpatico, Jamestown