This year, ditch the jelly‑like canned cranberry and try a simple, elevated sauce: fresh or frozen cranberries simmered with orange, a touch of honey and sugar, warm cinnamon, and a splash of Grand Marnier. The result is bright and tangy, balanced with sweetness and a subtle orange‑brandy warmth that makes a holiday plate feel special.
For holidays like Thanksgiving and Christmas I like to update classic sides with one small change. This cranberry sauce is an easy way to refresh your spread while keeping the familiar flavors people love.
This sauce pairs beautifully with roasted or spiced turkey. Try it alongside Cajun turkey or baked turkey wings for a contrast of savory and bright citrus notes.
Table of Contents
Grand Marnier Cranberry Sauce Ingredients
- 16 oz fresh or frozen cranberries
- ½ cup orange juice
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 2 tablespoons sugar (or preferred sweetener), adjust to taste
- 2 tablespoons Grand Marnier (adjust to preference)
How to Make Grand Marnier Cranberry Sauce
Full measurements and the printable recipe are below, but the method is straightforward:
- In a saucepan or Dutch oven over medium-high, combine the cranberries, sugar (or sweetener), orange juice, honey, and cinnamon. Stir to combine.
- Lower the heat to a gentle simmer and add the Grand Marnier. Stir and simmer for 10–15 minutes, stirring every few minutes, until the cranberries soften and begin to pop. Cook longer if you prefer a thicker, more broken‑down sauce; shorten cooking if you want whole berries.
- Remove from heat and let cool to room temperature, then refrigerate covered until chilled. The sauce will thicken as it cools.
- Before serving, garnish with a little orange zest if desired for extra brightness.
Grand Marnier Cranberry Sauce Recipe
Brandi Crawford
Equipment
-
Saucepan or Dutch oven
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 over medium-high heat. Add cranberries, sweetener, orange juice, honey, and cinnamon. Stir to combine.
-
Reduce heat to low, stir in Grand Marnier, and simmer 10–15 minutes, stirring every few minutes, until the berries soften and the sauce reaches your desired consistency.
-
Taste and adjust sweetness or Grand Marnier as needed. Cook a few extra minutes for a thicker sauce.
-
Cool to room temperature, then refrigerate covered until chilled. Garnish with orange zest before serving, if desired.
Notes
- Taste as you go and adjust the sugar or sweetener to suit your preference.
- You can increase or decrease the Grand Marnier for more or less citrus‑brandy flavor.
Nutrition
Calories: 50kcal
Carbohydrates: 9g
Nutrition Data
Nutrition estimates are provided as a courtesy and may vary based on the exact ingredients and quantities you use. For precise values, calculate using your preferred nutrition tool and the actual brands you use.
Frequently Asked Questions and Recipe Pro Tips
The Grand Marnier adds a subtle orange‑brandy note to the natural tartness of cranberries. Sweetness is adjustable, so start with the suggested amounts and add more sugar or sweetener if you prefer a sweeter sauce.
Grand Marnier blends orange liqueur with cognac, giving a bright citrus flavor up front, gentle sweetness, and a warm, rounded finish. It’s richer than basic orange liqueurs and adds depth to sauces and desserts.
Most alcohol evaporates during simmering, leaving the orange and cognac flavors behind. Depending on cooking time, a trace of alcohol could remain, but it will be minimal.
Yes—make it ahead for convenience. Stored in an airtight container, chilled cranberry sauce will keep up to one week in the refrigerator.
The sauce thickens as it cools. For a thicker texture, simmer a few extra minutes so more liquid evaporates. You can also mash some berries for a denser consistency.
Absolutely. Double the ingredients and use a larger pot to accommodate extra volume.
Yes. Frozen cranberries can be added directly to the pot—no need to thaw first.
Cranberry sauce freezes well for 3–4 months in an airtight container. Thaw overnight in the fridge or on the counter before serving. This recipe can also be adapted for pressure cookers or Instant Pot methods if you prefer.
Pair the Sauce with these Side Dishes
Try this cranberry sauce with classic Southern sides or other holiday favorites: Southern candied sweet potatoes, mustard greens, baked mac and cheese, southern green beans, collard greens, black‑eyed peas, or mashed sweet potatoes with brown sugar. It also complements variations like cranberry sauce with apples for extra texture and sweetness.