Listen, we’re not doing boring cranberry sauce this year. We’re doing cranberries simmered down with sugar, orange, and a good splash of Grand Marnier because holidays deserve a little upgrade. It’s tangy, sweet, and smooth with just enough kick to make you wonder why you ever ate the jiggly canned stuff.
Every now and then I like to switch things up for Thanksgiving, Christmas, and the holidays. I love to add a new twist to our favorite classic side dishes. This sauce recipe is a great way to jazz up your normal sauce!
You will love to pair this sauce with my Cajun Turkey Recipe or Baked Turkey Wings.
Grand Marnier Cranberry Sauce Ingredients
- Cranberries (Fresh or Frozen will work.)
- Orange Juice
- Honey
- Cinnamon
- Sugar or Sweetener
- Grand Marnier
How to Make Grand Marnier Cranberry Sauce
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Heat a saucepan or Dutch oven on medium-high heat and add cranberries, sweetener, orange juice, honey, and cinnamon. Stir.
- Reduce the heat to low and add in the Grand Marnier. Cook for 10-15 minutes, stirring every couple of minutes.
- Allow the cranberry sauce to cool to room temperature. Refrigerate (covered) until chilled.
- I like to sprinkle it with orange zest prior to serving.
Grand Marnier Cranberry Sauce Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 16 oz fresh or frozen cranberries
- ½ cup orange juice
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 2 tablespoons sugar or sweetener
- 2 tablespoons Grand Marnier
Instructions
- Heat a saucepan or Dutch oven on medium-high heat and add the cranberries, sweetener, orange juice, honey, and cinnamon. Stir.
- Reduce the heat to low and add in the Grand Marnier. Cook for 10-15 minutes, stirring every couple of minutes.
- Cook time will vary based on how you like your sauce. I like for my cranberries to cook down, pop, and form a sauce. Some like to serve their cranberry sauce with the cranberries intact. It's up to you. I usually simmer the sauce for at least 15 minutes
- Allow the cranberry sauce to cool to room temperature. Refrigerate (covered) until chilled.
- I like to sprinkle it with orange zest prior to serving.
Video
Notes
- Feel free to taste the sauce repeatedly and adjust to taste for sweetener.
- Add more or use less Grand Marnier, whatever suits your preference.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
When you add Grand Marnier to the mix here, you get cranberry sauce with a subtle orange flavor. Cranberries are very tart. You will need to determine how sweet you like your cranberry sauce. I prefer a middle ground and the suggested sugar and sweetener in this recipe reflects that.
Add more sugar or sweetener if you are looking for a sweet sauce. Taste repeatedly until you get it right.
Grand Marnier tastes like a smooth mix of orange and brandy. You get that bright citrus flavor up front with a little sweetness, then a warm finish from the cognac. It’s richer than something like triple sec. When you use it in recipes like cranberry sauce, it adds a pop of orange flavor.
When you make cranberry sauce with Grand Marnier, most of the alcohol cooks off as it simmers. What you’re left with is that smooth citrus flavor that makes the sauce taste extra special. That said, depending on how long you cook it, there might be a trace amount left, but it’s very minimal.
You can definitely make this ahead for gatherings and events! It will last sealed and stored in the fridge for up to a week.
As it cools, it thickens naturally. If you want it thicker, let it simmer a few more minutes until more liquid cooks out.
For sure. Just double everything and use a bigger pot. It’s great for feeding a crowd.
Absolutely. Frozen cranberries work just as well as fresh—no need to thaw before cooking.
I love to freeze cranberry sauce! It makes it so easy to grab just a small serving for Sunday dinners and specials meals. Store it tightly sealed in the freezer for 3-4 months. You can thaw the sauce overnight in the fridge or on the counter.
You can also make this using an Instant Pot, refer to my Instant Pot Cranberry Sauce recipe.
Pair the Sauce with these Side Dishes
Southern Candied Sweet Potatoes
Southern Mustard Greens
Southern Baked Mac and Cheese
Instant Pot Southern Green Beans
Instant Pot Collard Greens
Instant Pot Black Eyed Peas
Mashed Sweet Potatoes with Brown Sugar
Cranberry Sauce with Apples
Crystal says
This was delicious & so easy! We made it the day before, which was great. I did add a little more sugar just for our tastes, but not much! The Grand Marnier really set this apart from our usual cranberry sauce. Definitely added to the annual menu!
staysnatched says
Yes! Glad to see you add it to the annual menu!
Michelle says
The Cranberry Sauce is a combination of sweet & Tart. Easy to make & looks great!
staysnatched says
Yay! I'm glad you enjoyed it.