Cranberry Sauce with Grand Marnier

Let’s take a classic Thanksgiving side dish up a notch with this easy homemade cranberry sauce with Grand Marnier! This side dish is full of holiday flavors like cinnamon, allspice, splashes of citrus, and elevated with a little orange liquor. This homemade cranberry sauce with Grand Marnier recipe is perfect for a stress-free Thanksgiving.

  • Author: Michele Sidorenkov, RDN
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 3/4 cup (serves about 10-14 people) 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • 3 cups fresh cranberries (about one 12 oz. package)
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 medium orange (preferably Naval or Cara Cara)
  • 1 cinnamon stick (can substitute with 1/2 teaspoon ground cinnamon)
  • 2 tablespoons Grand Marnier
  • 1/8 teaspoon ground allspice


  1. Zest the outside of the orange until you have 1 tablespoon of zest. While zesting, make sure to avoid the bitter white pith under the orange peel. Cut the orange in half and squeeze until you have about 1/4 cup juice.
  2. In a medium sauce pot, add cranberries, sugar, water, freshly squeezed orange juice, and cinnamon stick, then stir. Slowly bring the pot to a simmer uncovered on medium heat and let cook for 15 minutes.
  3. Add orange zest, Grand Marnier, and ground allspice to the pot and continue to slowly simmer uncovered for another 10-15 minutes.
  4. Remove the cinnamon stick and transfer to a heat-safe glass container and cool in the refrigerator before serving.


  • MAKE AHEAD – This cranberry sauce can stay in the refrigerator for up to a week.
  • STORAGE - Always store your cranberry sauce in a non-metallic container. I use these these glass containers.
  • FREEZING - You can freeze this recipe for up to 3 months. When you are ready to use your frozen cranberry sauce, just thaw in the refrigerator. You can also freeze any leftover fresh cranberries, they can freeze for up to 18 months!


Keywords: cranberry sauce with Grand Marnier