Grand Marnier® Cranberry Sauce gives a dash of panache to your holiday table. If you’ve never made your own cranberry sauce, start with this one. Unlike most cranberry sauces which are boiled, this one begins in the oven. The sauce is flavored with Grand Marnier® liqueur and orange juice. It’s not enough alcohol to give you a buzz (and a lot of it evaporates out), but the difference in flavor is amazing. This recipe is perfect for the novice cook. It’s so easy, and you’ll be a star at the holiday dinner table.
If you do not keep this liqueur on hand, pick up an airplane-size one-shot bottle at the liquor store. You’ll only need 2 tablespoons, and you’ll have some leftover for next year’s batch.
If using alcohol is out of the question, simply substitute an equal amount of orange juice concentrate.
May be made up to a week in advance.
Grand Marnier® Cranberry Sauce Recipe
1 package (12 ounces) fresh cranberries
1-1/4 cups sugar
2 Tablespoons frozen orange juice concentrate, thawed
2 Tablespoons Grand Marnier®
Preheat oven to 325 F.
Spread cranberries in an even layer in an 8 x 8 x 2-inch glass baking dish. Sprinkle with sugar and orange juice concentrate. Stir to combine, then even out in the dish. Cover with a lid or foil so it is airtight.
Bake about 1 hour, until cranberries are very soft and juicy. Remove from oven. Uncover and stir in Grand Marnier®. Let cool to room temperature, then refrigerate at least 4 hours or overnight.
May be made up to 1 week in advance and stored in the refrigerator.
Yield: about 2 cups
• If you use frozen cranberries (I always use fresh), you can probably cut the baking time in half.
Grand Marnier® Cranberry Sauce Recipe Photo ©2017 Peggy Filippone