For the past two years, this has been my go-to cranberry sauce recipe because it’s easy to make in a slow cooker with minimal effort. I’ve linked the original source below and doubled the recipe since that’s the amount I usually prepare.
Table of Contents
Open Table of Contents
Cranberry Sauce with Grand Marnier (Doubled Recipe)
This recipe adds a sophisticated twist to traditional cranberry sauce, perfect for your holiday table.
Ingredients
- 6 cups fresh cranberries (approximately two 12 oz. packages)
- 1 ½ cups sugar
- ½ cup water
- 2 medium oranges (preferably Navel or Cara Cara)
- 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
- 4 tablespoons Grand Marnier
- ¼ teaspoon ground allspice
Instructions
Stovetop Method
-
Prepare the Oranges:
- Zest the oranges to obtain 2 tablespoons of zest, avoiding the bitter white pith.
- Cut the oranges in half and squeeze to extract about ½ cup of juice.
-
Combine Initial Ingredients:
- In a medium saucepan, add the cranberries, sugar, water, freshly squeezed orange juice, and the cinnamon sticks.
- Stir the mixture to combine.
-
Simmer the Mixture:
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Cook uncovered for 15 minutes, allowing the cranberries to soften.
-
Add Remaining Ingredients:
- Stir in the orange zest, Grand Marnier, and ground allspice.
- Continue to simmer uncovered for an additional 10–15 minutes, until the sauce reaches your desired consistency.
-
Finalize and Chill:
- Remove the cinnamon sticks from the sauce.
- Transfer the cranberry sauce to a heat-safe glass container.
- Allow it to cool in the refrigerator before serving.
Slow Cooker Method
-
Combine Ingredients:
- Add the cranberries, sugar, water, freshly squeezed orange juice, and the cinnamon sticks to a slow cooker.
- Cover and set to low heat, cooking for 5 hours.
-
Add Final Touches:
- Stir in the orange zest, Grand Marnier, and ground allspice.
- Cover and continue to cook for another hour.
-
Chill Before Serving:
- Transfer the sauce to a container and cool in the refrigerator before serving.
Tips
- Texture Control: For a chunkier sauce with semi-intact cranberries, maintain a low simmer to prevent the berries from bursting.
- Storage: Store the cranberry sauce in a non-metallic container in the refrigerator for up to a week.
- Freezing: The sauce can be frozen for up to 3 months. Thaw in the refrigerator before use.
Cranberry Sauce with Grand Marnier | Easy & Ready in 30 Minutes!