Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, ½ cup water and the orange juice. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped. Do not wait until all pop, as the cranberries will become too soft.

Remove from heat; stir in Grand Marnier; cover well and chill.

A couple of hours before serving, stir in pecans.

Yield: About 4 cups.

Note: Relish can be made a week ahead of time and refrigerated