Grand Marnier Cranberry Sauce

Bold, cozy, and full of warm spice, this Grand Marnier Cranberry Sauce with orange zest is easy, perfectly sweet-tart, + holiday-ready.

Course Sauce

Cuisine American

Keyword Homemade Cranberry Sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 395kcal

Author Kathleen

Prep the spices. Place the cloves (8-10) and allspice berries (6-8) in a stainless-steel tea diffuser or large mesh spice ball. Add the cinnamon sticks (3) either directly to the pot or in a larger spice bag if preferred.
Simmer the cranberries. Add the cranberries (1 pound), orange juice (1 cup), sugar (1 1/2 cups), orange zest, salt (1/8 teaspoon), and the prepared spices to a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle but steady simmer.
Cook until thickened. Simmer for 10–12 minutes, stirring often, until most of the cranberries have burst and the sauce begins to thicken. (It will thicken more as it cools.)
Steep for maximum spice flavor. Remove the pot from the heat and let the sauce rest with the spices still in the pan for 30–60 minutes. This gentle steeping gives you a bold, warm spice profile without bitterness.
Finish and chill. Remove and discard the spices in diffuser and cinnamon sticks. Stir in 2–4 tablespoons Grand Marnier, depending on how pronounced you want the citrus-orange notes.
Refrigerate overnight. Transfer the cranberry sauce to an airtight container and refrigerate overnight so the flavors can fully bloom. Serve at room temperature.

Steep the spices — don’t simmer them too long. Simmering spices aggressively can turn them bitter, but letting them rest off heat for 30–60 minutes gives you that warm, rounded holiday spice without harshness.
Don’t skip the overnight chill. Cranberries thicken dramatically as they cool, and the flavors deepen beautifully overnight. This is one of those recipes that tastes even better the next day.
Zest = brightness. Orange zest keeps the sauce lively and prevents the warm spices from feeling heavy. It’s a small step that makes a big difference.
Want it thicker? Use ¾ cup orange juice instead of 1 cup, simmer a few extra minutes, and let it cool uncovered. It’ll set into a glossy, jammy texture once chilled.
Want it thinner? Just stir in a splash of orange juice or water at the end until it’s your perfect consistency. A little goes a long way.
Grand Marnier goes in last. Adding it off the heat preserves its bright, citrusy aroma — the finishing touch that makes the sauce feel special and a little bit luxurious.