Quick & Easy Cranberry Sauce with Grand Marnier

An overhead view of a white bowl of cranberries with orange slices, a red towel, a spoon all around it.

5 from 1 vote

Quick & Easy Cranberry Sauce with Grand Marnier

Make this easy Cranberry Sauce with Grand Marnier Recipe to jazz up your repertoire of Thanksgiving Recipes! With just 5 ingredients and a pot on the stove, you can make this flavorful side dish in under 15 minutes. Give it the ultimate sweet and tangy flavor with a splash of orange liqueur, fresh orange zest, and a hint of cinnamon.

Prep Time5

Cook Time12

Total Time17

Course: Side Dish

Cuisine: American

Servings: cups

Calories: 540kcal

Author: Misty

Equipment

Microplane

Ingredients

1 cup sugar
½ cup water
Zest of 1 orange
½ cup orange juice fresh or store bought; 2-3 oranges juiced
12 oz fresh cranberries *see note
3 inches cinnamon stick optional
2 tablespoon Grand Marnier

Instructions

Dissolve the sugar, water, orange zest, and orange juice in a medium pot over medium heat.
1 cup sugar, ½ cup water, Zest of 1 orange, ½ cup orange juice
Once dissolved, add the cranberries and cinnamon stick, if using. Bring to a boil over high heat. Once boiling, turn to medium and continue cooking at a soft boil until the cranberries are popped, anywhere between 10-12 minutes (see note if using frozen cranberries).
12 oz fresh cranberries, 3 inches cinnamon stick
In the last minute of cooking, add the Grand Marnier. Cook for 1 minute, then remove from the heat. Cool completely in the fridge before serving.
2 tablespoon Grand Marnier

Notes

*It is absolutely best to use fresh cranberries. When I am in a pinch I will use fresh cranberries that I have frozen myself. But never use store-bought frozen cranberries or dried cranberries. The results are truly not the same.

**If you have frozen berries that you froze yourself, note that the cooking time may go a bit faster. Frozen berries break down faster than fresh berries. I still suggest using fresh whenever possible.

Tips and Tricks

Don't skimp on the sugar. Not only does it add sweetness, but it affects the final texture of the sauce.
For the perfect texture, cook it long enough to let most of the berries pop, but not longer or else it becomes too thick.
Keep in mind that the sauce will continue to thicken as it cools.

Storage instructions: Store in an airtight container in the fridge for 4-5 days.

Nutrition