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    You are in: Home / Recipes / Grand Marnier Cranberry Sauce Recipe
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    Grand Marnier Cranberry Sauce

    Grand Marnier Cranberry Sauce. Photo by FLKeysJen

    1/4 Photos of Grand Marnier Cranberry Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    lazyme's Note:

    Here in the Pacific NW we have lots of fresh cranberries around the holidays and this is a must-have at our holiday meals. As a tip, I always put some foil on the bottom of the oven under this dish when I cook it, because it always seems to boil over and make a mess. This way, cleanup is easy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325ºF. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
    2. 2
      Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 3 days ahead. Keep chilled.

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    Ratings & Reviews:

    • on December 13, 2010

      55

      This was excellent. I am not a huge cranberry fan, nor is most of my family, but this recipe disappeared. One note - it does taste much better if made ahead, and allowed to sit in the refrigerator for a day or so.

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    • on November 28, 2014

      55

      Excellent! This was my first attempt at making a cranberry sauce and it was a big hit! You can't go wrong with Grand Marnier. I did add a tad bit less of the GM and thought it was perfect for us. I couldn't believe how darn easy the recipe was! Thank you! P.S. I did put the casserole dish on top of a cookie sheet while in the oven - the cranberry sauce did bubble out a tiny bit and the cookie sheet caught it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2014

      55

      As I tagged this recipe I did not realize that I needed fresh cranberries, we have only the dry ones here. After searching in the internet I decided to use dried cranberries and add boiling water to restore the water had been removed. After adding water and waiting for a while I decided to add 2 tablespoons of frozen black-red currants mix to give a nicer color. I halved the recipe here the quantities I used: 2 ounces dried cranberries, 2/3 cup water 5/8 cup sugar, 1 tablespoon orange zest (made myself from very tasty Cretan oranges), 1 tablespoon Grand Marnier. I placed the mixture (except liquor) in the oven for about one hour, removed it from the oven placed in a jar and added the Grand Marnier. After quick stirring I closed the jar. Today the liquid was very thick and almost gelatinized and sooo wonderful delicious! I was surprised that the berries were not destroyed or mush, they were still there and the consistency was perfect. I give to this recipe 5 stars (even if I made major changes) for the inspiration of adding Orange Liquor and the cooking way.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Grand Marnier Cranberry Sauce

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.5
     
    Calories from Fat 1
    20%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.8 mg
    0%
    Total Carbohydrate 77.4 g
    25%
    Dietary Fiber 4.4 g
    17%
    Sugars 69.4 g
    277%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    Grand Marnier

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