Grand Marnier Cranberry Sauce With Oranges

READY IN: 30mins
Recipe by KK

This recipe is my family's favorite recipe for cranberry sauce. It appeared in a local newspaper about 10 years ago and I have made it every year since then. I always make two sauces if I'm having more than 8 guests - the other is usually Cranberry Sauce with Pears and Cardamom, which is very different from this sauce and gives people a choice of very different flavors and textures. I've always used Grand Marnier instead of the other choices of orange liqueur or orange juice concentrate, although when it comes to the fruit, I've used Minneola (aka Honeybell) or Orlando Tangeloes instead of Naval oranges. Hope you enjoy this recipe as much as we do!

Top Review by Sydney Mike

One of the nice things about have a lot of bags of frozen cranberries year round is that I can make recipes like this anytime I like! Made this one as given, although I did add the Grand Marnier earlier so that the alcohol would cook off, leaving just the great flavor behind! Absolutely wonderful sauce, & a recipe that's a keeper, for sure! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Ingredients Nutrition

Directions

  1. Grate 2 teaspoons zest from the oranges and set aside.
  2. Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).
  3. In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.
  4. During the last few minutes, stir in the orange sections.
  5. Remove from the heat and stir in the Grand Marnier.
  6. Cool completely.
  7. The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.

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