This boozy cranberry sauce is made with Grand Marnier for a delicious hint of orange, plus brown sugar and a touch of cinnamon.
My friend Rachel inspired this recipe. She told me that she always makes cranberry sauce with brown sugar and a bit of Grand Marnier. I confess that I am the type of person who loves the canned stuff, but I was intrigued and figured that any self-respecting food blogger really needs a cranberry sauce recipe on their blog. Anyway, I had my husband dig out the Grand Marnier, and I went to like three different stores until I found some fresh cranberries. After a little experimenting in the kitchen, I landed on this easy and delicious cranberry sauce that has a nice touch of alcohol. Bottoms up!
Obviously, cranberry sauce is a staple at Thanksgiving and Christmas gatherings. Give this version a try if you want something a little more complex in flavor and different.
To be fair, most of the alcohol cooks off by the time the sauce is done, but "drunken cranberry sauce" does have a nice ring to it. 😉
Prefer your cranberry sauce without alcohol? Try my super easy cranberry sauce.
How to make Grand Marnier cranberry sauce
- Add fresh cranberries, water, Grand Marnier, sugar, and a stick of cinnamon to a medium-sized saucepan;
- Simmer until sauce has thickened (about 10-12 minutes);
- Let cool and store in the fridge.
(Full ingredients and instructions are in the recipe card below)
Looking for some Thanksgiving side dishes? Check out this roundup of the best ones.
Do you ever make homemade cranberry sauce? Ever add a touch of alcohol?
Questions? Let me know in the comments below!
Boozy Cranberry Sauce
- 12 ounces fresh cranberries
- 1/2 cup water
- 3 tablespoons Grand Marnier
- 3/4 cup (packed) brown sugar
- 1 cinnamon stick
- Pick out any cranberries that may be past their prime and discard them.
- Add the cranberries, water, Grand Marnier, sugar, and cinnamon stick to a medium-sized saucepan. Give it a good stir.
- Simmer the mixture over medium-high heat for about 5 minutes or so, until the cranberries start to pop and the sauce has started to thicken (stir occasionally). At that point, reduce the heat and continue simmering until the sauce has thickened to your liking (about 10-12 minutes total).
- Remove cinnamon stick and let the cranberry sauce cool. The sauce will continue to thicken as it cools. Store in the fridge in an airtight container.
- This cranberry sauce is sweet, but it still has a bit of tartness from the cranberries. If you want a very sweet cranberry sauce, add another 1/4 cup of sugar.
- This cranberry sauce can definitely be made ahead. It'll last a week or so in the fridge.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.