This Grand Marnier Cranberry Sauce recipe takes homemade cranberry sauce to the next level. This gourmet cranberry sauce is a delicious Thanksgiving side dish, with the perfect balance of sweet and tart. And it only takes 10 minutes to make!
Cranberries and oranges are always delicious together. And this homemade cranberry sauce recipe with Grand Marnier is made with orange juice and then has an extra shot of orange from the orange liqueur.
Why Make it From Scratch?
- Making cranberry sauce from scratch is quick and easy (just 10 minutes).
- Your homemade sauce will taste so much fresher.
- Whether you like it tart or on the sweeter side, you can control the amount of sugar.
- You can make this Grand Marnier cranberry sauce up to a week ahead.
- Did you know, homemade cranberry sauce freezes well?
- Cranberry sauce is versatile. It's more than just a turkey dinner condiment! Use it as a glaze for ham, chicken, or Cranberry Glazed BBQ Turkey Breast. It's a delicious addition to a Holiday Charcuterie Board, as a dip for Turkey & Feta Mini Quiche Appetizers and you can use cranberry sauce in recipes like Cranberry Date Squares , or Cranberry Coffee Cake.
Here's What You Need
- Cranberries Fresh Cranberries should be plump, firm to the touch, and a bright, shiny red colour.
- Orange juice If you use freshly squeezed orange juice, you can also use the orange zest for garnish. However, any pure unsweetened orange juice works fine, too.
- Brown Sugar Brown sugar adds a touch of extra flavour, but you can also use white sugar in the same amount.
- Cinnamon Stick If you don't have a cinnamon stick, use ½ teaspoon ground cinnamon.
- Grand Marnier You can also use Cointreau, triple sec, or any other orange liqueur instead.
How To Make It
- Put all ingredients in a saucepan over medium high heat and bring to a boil.
- Reduce the heat and simmer until the cranberries pop.
- Allow the sauce to cool, then transfer to a serving dish, or to a jar for storing in the fridge.
- When the cranberries start popping, they can cause some splatter. Use a deep sauce pan to make this cranberry sauce.
- If you like cranberry sauce on the sweeter side, you can add a couple of tablespoons more sugar.
- For a tart sauce, reduce the sugar by ¼ cup.
- Use a potato masher if you want a less chunky sauce.
- A longer simmering time will result in a thicker sauce. It will thicken as it cools
- Cranberry sauce is best served chilled, so put it in the fridge for at least an hour before serving.
You can store the homemade sauce in a jar with a lid for up to a week.
Yes you can freeze this recipe. Store it in an air tight, freezer safe container, bag, or jar for up to 3 months.
Yes, you can use frozen cranberries. No need to thaw them, just give them a rinse.
More Thanksgiving Sides;
- Shredded Brussels Sprouts with Bacon
- Shaved Brussels Sprouts Salad With Apples
- Roasted Brussels Sprouts & Butternut Squash
- Air Fryer Butternut Squash
- Sweet Potato Crunch
- Blueberry Sourdough Sausage Stuffing
- Gluten Free Cornbread Stuffing
Grand Marnier Cranberry Sauce
- 8 ounces fresh cranberries
- ¾ cup brown sugar
- ½ cup orange juice
- 2 tablespoon Grand Marnier liqueur
- 1 cinnamon stick
- Put all ingredients in a sauce pan over medium high heat
- Bring to a boil, then reduce to a simmer
- Cook, stirring occasionally, until the cranberries begin to pop, about 10 minutes
- Remove from heat and allow the sauce to cool. (The cranberry sauce will thicken as it cools). Transfer to a serving dish and garnish with orange zest.