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Side Dish • American

Cranberry Sauce with Grand Marnier Recipe

Grand Marnier and cranberry come together with tart, fresh cranberries and bright orange zest for a homemade cranberry sauce that's perfect for your Thanksgiving table.

4.5 from 138 votes
70 mins
Total Time
6
servings
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Cranberry Sauce with Grand Marnier

How to Make the Best Cranberry Sauce with Grand Marnier

There’s something truly special about homemade cranberry sauce—it’s tart, vibrant, and infinitely better than the canned version. This cranberry sauce with Grand Marnier elevates the classic Thanksgiving staple with the sophisticated warmth of orange liqueur and the bright citrus notes of fresh orange zest.

The combination of whole and chopped cranberries creates the perfect texture: some berries break down into a smooth sauce base while others remain whole for beautiful pops of color and tartness. The Grand Marnier adds depth and a subtle sweetness that complements the natural acidity of the cranberries without overpowering them.

Make this sauce a day or two ahead of your holiday meal—it actually tastes even better after the flavors have had time to meld together. Serve it chilled or at room temperature alongside turkey, ham, or your favorite holiday entrée.

Cranberry Sauce with Grand Marnier

Cranberry Sauce with Grand Marnier

Grand Marnier and cranberry come together with tart, fresh cranberries and bright orange zest for a homemade cranberry sauce that's perfect for your Thanksgiving table.

4.5 from 138 votes
CourseSide Dish
CuisineAmerican
Keywordcranberry sauce, grand marnier, thanksgiving, homemade cranberry sauce
Prep Time5 mins
Cook Time65 mins
Total Time70 mins
Servings6 servings
Calorieskcal
AuthorChristina Hill
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Ingredients

Instructions

  1. Set aside 2 cups of whole cranberries. Add the remaining 2 cups of cranberries and 1½ cups sugar to a food processor. Pulse until cranberries are in small pieces and sugar is incorporated. The mixture will be a light burgundy color.
  2. Combine the chopped cranberries and sugar mixture, remaining 2 cups whole cranberries, orange zest, ¼ cup Grand Marnier and ¼ cup water in a medium sauce pan.
  3. Bring heat to medium-high and cook until mixture starts to bubble, about 5 minutes. Reduce heat to low and cook for 1 hour.
  4. Transfer cranberry sauce to a heat proof container and cool. Though this can be served immediately, the texture is best if refrigerated for at least 3 hours before serving.

Notes

  • The texture is best if refrigerated for at least 3 hours before serving.
  • This sauce can be made ahead and stored in an airtight container in the refrigerator.
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