This orange cranberry sauce calls for both fresh and dried cranberries, with a dash of Grand Marnier for brightness. It cooks in just 5 minutes and would be a delicious addition to your Thanksgiving dinner!
This Is the Cranberry Sauce I Make Every Thanksgiving!
There are few, if any, Thanksgiving recipes that are tolerated straight from the can. Jellied cranberry sauce, in all its jiggly glory, may be the only exception, and for some, only in a pinch.
That is until you try this spiked orange cranberry sauce added to your forkful of juicy turkey with my mom’s classic stuffing. One bite and I promise you’ll never go back to canned!
If you follow the recipe on the back of the bag of fresh cranberries, you’ll see three basic ingredients: cranberries, sugar, and water or other liquid like orange juice. This recipe follows the same idea but adds in dried cranberries that plump and soften as they cook down in the jammy sauce, adding more texture and sweetness. I don’t add any spices to my cranberry sauce, but adding a cinnamon stick, fresh sage, or rosemary would be delicious.
Enjoy!
The 6 Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Cranberries — This cranberry sauce recipe has tons of flavor and features fresh cranberries and dried cranberries for the perfect tangy-sweet balance.
- Granulated sugar — You could use brown sugar if you wanted, or a mix of sugar and maple syrup, or sugar and honey.
- Water — To help create the right consistency so the sauce isn’t too thick
- Kosher salt — Always, for flavor (the sauce won’t taste salty by any means, the salt just helps balance out the flavor).
- Orange zest — Complements the tartness of the cranberries without thinning the sauce.
- Grand Marnier — Adds an extra bump of citrus, but if you don’t care for the taste, you can leave it out. Or, replace it with another orange liqueur like Cointreau.
How to Make Cranberry Sauce with Grand Marnier
- Bring water, sugar, and kosher salt to a boil. Use a medium saucepan or pot (I like using one with a heavy bottom) to boil the water and dissolve the sugar and kosher salt.
- Add the fresh and dried cranberries, orange zest, and liqueur. Cook at a boil for a moment, then reduce to a simmer over medium heat and stir occasionally. The cranberries will soften and pop as they cook and release their natural pectin to make the jammy sauce, The fresh cranberries are cooked when the skins break and pop, and the dried cranberries plump and soften (this will take about 5 minutes).
- Remember: the sauce thickens as it cools! Like any jam or sauce, the cranberry sauce thickens as it cools.
How to Jazz up Cranberry Sauce
I love this cranberry sauce recipe exactly as is (but I’m more of a purist). If you want to play around with adding different flavors, here are some ideas:
- Add a cinnamon stick
- Try lemon zest instead of orange zest
- Add some freshly grated ginger or nutmeg
- Add vanilla bean or vanilla extract
- Stir in some raspberry or cherry preserves (if doing this, you probably want to cut back on the sugar a bit)
- Add nuts, such as pecans or walnuts
What to Make with Leftover Cranberry Sauce
If you’re lucky enough to find yourself with leftover cranberry orange sauce, here are some fun ideas for how to use it up:
- Make a breakfast parfait with yogurt and granola
- Spread it on melty brie cheese or add it to a cheese board
- Mix with mayo and spread on leftover turkey sandwiches
- Use in a bourbon or gin cocktail
- Use in a vinaigrette for salads
- Add to grilled cheese sandwiches or paninis
- Spoon over a pound cake or quick bread
- Use to make melty turkey and cranberry crostini
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Grand Marnier Cranberry Sauce Recipe
Ingredients
- 1 cup granulated sugar
- ¾ cup water
- ¼ teaspoon kosher salt
- 3 cups fresh cranberries (12 ounces)
- ½ cup dried cranberries
- 1 tablespoon grated orange zest
- 1 tablespoon Grand Marnier , optional (or another orange flavored liqueur, like Cointreau)
Instructions
- In a medium saucepan over high heat, bring sugar, water, and kosher salt to a boil, stirring to dissolve sugar.
- Stir in the fresh and dried cranberries, orange zest, and orange flavor liqueur.
- Bring to a boil then reduce to a rolling simmer. Cook until the fresh cranberries soften and pop open, and the sauce thickens and becomes jammy, about 5 minutes.
- Set aside and cool before serving.
Notes
Nutrition
What to Serve With Cranberry Sauce
- Mains — Swedish Meatballs (try instead of lingonberry sauce), Juicy Roast Turkey Breast, Pineapple Bourbon Glazed Ham
- Sides — The BEST Old-Fashioned Stuffing, Sweet Potato Casserole with Savory Crumble, Mashed Potato Casserole, Frozen Green Bean Casserole
- Salads — My Favorite Ambrosia Salad, Kale Apple Salad, Wild Rice and Butternut Squash Salad
More Thanksgiving Sides Using Cranberries
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Lisa
When do I want to add the liqueur? Not sure if it should be while the cranberries are cooking or at the very end??
Hayley
Hi Lisa! We instruct you to add it towards the beginning of cooking. “Stir in the fresh and dried cranberries, orange zest, and orange flavor liqueur.” We hope you enjoy!