Irresistible Grand Marnier Cranberry Sauce

Here is my favorite cranberry sauce recipe, with tart cranberries, orange zest, sugar, and a splash of Grand Marnier that gives it a special grown-up twist.

This cranberry sauce is what I bring to every Thanksgiving dinner. It’s so much better than the canned stuff, and the Grand Marnier makes it feel fancy enough for company. Plus, any leftovers taste great with turkey sandwiches the next day!

What Kind of Cranberries Should I Use?

Both fresh and frozen cranberries work perfectly for this Grand Marnier cranberry sauce, so don’t worry if you can only find one or the other. Fresh cranberries will give you that satisfying “pop” when they burst during cooking, while frozen ones break down a bit more easily and create a slightly smoother texture. If you’re using frozen cranberries, there’s no need to thaw them first – just toss them straight into the pot. When shopping for fresh cranberries, look for berries that are firm and deep red in color, avoiding any that are soft or wrinkled.

Options for Substitutions

This cranberry sauce is pretty forgiving when it comes to swaps, so here are some options:

• Grand Marnier or Cognac: If you don’t have Grand Marnier on hand, try using Cointreau, Triple Sec, or even brandy. For a non-alcoholic version, replace it with extra orange juice plus 1 teaspoon of vanilla extract.
• Cane sugar: Regular granulated sugar works perfectly fine here. You can also try brown sugar for a deeper flavor, or reduce to 1 cup if you prefer less sweetness.
• Fresh orange juice: Bottled orange juice is totally fine to use. In a pinch, you can substitute with apple juice or even water, though you’ll lose some of that citrus brightness.
• Orange zest: Fresh zest really makes a difference, but if you don’t have an orange, try lemon zest instead. You could also use 1 teaspoon of orange extract, though the flavor won’t be quite as bright.
• Fresh or frozen cranberries: Stick with cranberries for this one – they’re really what makes this sauce special. Fresh and frozen work equally well, so use whatever you can find.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cranberry sauce is cooking it too long, which turns your sauce into cranberry jam – once the berries start popping (usually after 5-7 minutes), you’re almost done.

Another common error is adding the Grand Marnier too early in the cooking process, as the alcohol needs to be added at the end to preserve its flavor and prevent it from completely cooking off.

Don’t skip the orange zest or add it too soon either – fresh zest should go in during the last minute of cooking to keep that bright citrus punch, and always zest before juicing your orange to make the job easier.

Finally, resist the urge to mash the cranberries with a spoon while they’re cooking, as they’ll naturally burst and create the perfect chunky texture on their own.

What to Serve With Grand Marnier Cranberry Sauce?

This cranberry sauce is perfect alongside your Thanksgiving turkey, but it’s also amazing with roasted chicken or pork tenderloin any time of year. The orange and Grand Marnier flavors make it a great match for rich meats like duck or lamb, and it adds a nice sweet-tart balance to savory dishes. I love serving it with a cheese board – it pairs beautifully with brie, goat cheese, or sharp cheddar. You can also spoon it over cream cheese with crackers for an easy appetizer, or even use it as a topping for vanilla ice cream or cheesecake for a fancy dessert twist.

Storage Instructions

Refrigerate: This cranberry sauce actually gets better with time! Store it in the fridge in an airtight container for up to 2 weeks. The flavors really meld together beautifully after a day or two, and the Grand Marnier becomes more mellow and integrated.

Make Ahead: I always make this sauce at least 2-3 days before Thanksgiving or any big dinner. It’s one less thing to worry about on the day of, and honestly, it tastes so much better when it’s had time to sit. Just give it a good stir before serving since it might separate slightly.

Freeze: You can freeze this cranberry sauce for up to 6 months in freezer-safe containers. Just thaw it overnight in the fridge before serving. The texture might be slightly softer after freezing, but the taste stays great and it’s perfect for holiday meal prep.

Preparation Time	5-10 minutes
Cooking Time	20-25 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1200
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 275-295 g

Ingredients

For the cranberry base:

• 1/2 cup orange juice (freshly squeezed for best flavor)
• 2 bags cranberries (12 oz each)
• 1 1/2 cups cane sugar

For finishing:

• 4 tbsp Grand Marnier (or cognac for a milder orange note)
• 1 tbsp grated orange zest (from one large orange)

Step 1: Combine Cranberries, Sugar, and Orange Juice

• 2 bags cranberries, fresh or frozen (12 oz each)
• 1 1/2 cups cane sugar
• 1/2 cup orange juice

In a medium saucepan, add the cranberries (fresh or frozen), cane sugar, and orange juice.

Stir everything together to mix the ingredients thoroughly before placing the pan over heat.

Step 2: Cook the Cranberry Mixture

• cranberries, sugar, and orange juice mixture from Step 1

Place the saucepan with the cranberry mixture over medium-high heat and bring it to a boil.

Once boiling, reduce the heat to a simmer.

Stir frequently and cook until the mixture thickens and becomes syrupy, about 10 minutes.

I like to press some cranberries gently with the back of a spoon for a mix of textures in the sauce.

Step 3: Add Grand Marnier and Orange Zest

• 4 tbsp Grand Marnier or Cognac
• 1 tbsp grated fresh orange zest
• cranberry mixture from Step 2

Stir in the Grand Marnier (or Cognac) and the grated fresh orange zest.

Continue to cook the sauce over low heat, stirring occasionally, for another 10 minutes.

This step deepens the flavor and aroma of the sauce.

Step 4: Finish and Serve

Remove the saucepan from the heat and let the cranberry sauce cool slightly.

Serve warm or at room temperature.

For a fresh zing, I like to add a little extra freshly grated orange zest just before serving.