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Cranberry Relish

1 bag fresh cranberries
2 tsp. butter
1 C. brown sugar
4 oz. Brandy
½ tsp. ground ginger
1 tsp. vanilla
½ C. chopped pecans
1 ea. orange zest

Melt the butter, add the brown sugar.
Stir until sugar melts, add ½ of the cranberries and cook until they start to break down.
Add the ginger, vanilla, and orange zest, stir in until absorbed. Cook for 1 - 2 minutes.
Deglaze with brandy and add set aside cranberries and chopped pecans. Stir all together.
Pour into a service dish, cool and then serve.
Chef Michael Fusco, Riverside Grill
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