Grand Marnier Cranberry Sauce
Jazz up your homemade cranberry sauce with a splash of Grand Marnier! Grand Marnier Cranberry Sauce is a wonderfully-flavorful, nicely-balanced sauce that will be the perfect cranberry accompaniment to your holiday meal.
Are you a cranberry sauce fan?
I must admit that for quite some time, I viewed cranberry sauce as kind of an afterthought. As something that was just plopped in a little serving dish and popped on the Thanksgiving or Christmas table because it was supposed to be there.
But I also must admit that, once I discovered homemade cranberry sauce ... with some more interesting flavor twists like cabernet cranberry sauce and this version with Grand Marnier ... my whole view of cranberry sauce changed.
For me now? ... It's no longer an afterthought, but is now the flavorful accompaniment it was always intended to be.
Fresh-made homemade cranberry sauce with fresh cranberries ... it's the only way to go!
But I really wondered what other people thought of cranberry sauce. So I recently asked on 's Facebook page whether cranberry sauce was a yay or nay. And you know what? I was actually quite surprised at the results!
Turns out, the majority of readers are on the 'yay' side with cranberry sauce. Which was not what I expected.
Many commented, however, that they only take their cranberry sauce in homemade form.
Which, as I mentioned, is how it's got to be for me, too. Fresh-made homemade cranberry sauce with fresh cranberries ... it's the only way to go!
And truth be told, I like an "interesting" flavor twist in my cranberry sauce, too.
Like with my go-to Cabernet Cranberry Sauce, spiked with Cabernet red wine, cinnamon, and tangerine.
And this Grand Marnier Cranberry Sauce, with a touch of Grand Marnier added in at the end of cooking. {Hmmmm ... it would also appear I like my cranberry sauce with alcohol, wouldn't it?}
With this Grand Marnier Cranberry Sauce, the cranberries are simmered with orange juice and orange zest. A touch of Grand Marnier orange liqueur is then stirred in off the heat once the cranberries are finished cooking.
Not a fan of homemade cranberry sauce? I highly recommend giving this Grand Marnier Cranberry Sauce a try ... it may just change your mind!
The Grand Marnier gives a slightly-sweet taste to the cranberry sauce, and gives it a balanced finish, nicely 'smoothing out' the tart bite that sometimes comes along with cranberries.
On the flip side, the orange flavor isn't super overpowering. Which is great to me.
I definitely don't like a cranberry sauce that's completely taken over with orange.
So if you're a fan of homemade cranberry sauce, I highly recommend giving this Grand Marnier Cranberry Sauce a try. I think you'll find it to be a wonderfully-flavorful, nicely balanced accompaniment to your holiday meal.
And if you're not a fan of homemade cranberry sauce?
I highly recommend giving this Grand Marnier Cranberry Sauce a try ... it may just change your mind!
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Yield: 8-10 Servings
Grand Marnier Cranberry Sauce
Jazz up your homemade cranberry sauce with a splash of Grand Marnier! Grand Marnier Cranberry Sauce is a wonderfully-flavorful, nicely-balanced sauce that will be the perfect cranberry accompaniment to your holiday meal.
prep time: 10 Mcook time: 15 Mtotal time: 25 M
ingredients:
- 1 (12 oz.) package fresh cranberries {about 4 c.}
- 1 c. granulated sugar
- 1/2 c. orange juice
- 1/2 c. water
- 3 large strips orange zest
- 2 T. Grand Marnier
- 2 or 3 whole cloves {optional}
instructions:
How to cook Grand Marnier Cranberry Sauce
- In a medium saucepan over medium-high heat, bring sugar, orange, juice, and water to a gentle boil, stirring frequently.
- Add cranberries, orange zest, and cloves {if using}. Return to a boil, stirring constantly. Reduce heat to low and simmer, partially covered, for 10-15 minutes until cranberry skins have popped. Remove from heat.
- Remove and discard orange zest and cloves. Allow to cool for about 10 minutes; then stir in Grand Marnier. Cool completely at room temperature. Chill at least 2 hours, or store in the refrigerator for up to two weeks. Cranberry sauce will continue to thicken as it cools.
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