Best Grand Marnier Cranberry Sauce Recipes
GRAND MARNIER CRANBERRY SAUCE
Provided by Gretchen Davis
Categories Condiment/Spread Sauce Liqueur Christmas Thanksgiving Low Cal Low Sodium Cranberry Winter Chill Bon Appétit Missouri
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.
GRAND MARNIER CRANBERRY SAUCE WITH ORANGES
This recipe is my family's favorite recipe for cranberry sauce. It appeared in a local newspaper about 10 years ago and I have made it every year since then. I always make two sauces if I'm having more than 8 guests - the other is usually Cranberry Sauce with Pears and Cardamom, which is very different from this sauce and gives people a choice of very different flavors and textures. I've always used Grand Marnier instead of the other choices of orange liqueur or orange juice concentrate, although when it comes to the fruit, I've used Minneola (aka Honeybell) or Orlando Tangeloes instead of Naval oranges. Hope you enjoy this recipe as much as we do!
Provided by KK7707
Categories Berries
Time 30m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Grate 2 teaspoons zest from the oranges and set aside.
- Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).
- In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.
- During the last few minutes, stir in the orange sections.
- Remove from the heat and stir in the Grand Marnier.
- Cool completely.
- The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.
GRAND MARNIER CRANBERRY SAUCE
Great with poultry. A bit of orange flavor and spices.
Provided by Mikekey *
Categories Fruit Sauces
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a medium saucepan over medium heat, combine sugars, water and orange juice. Stir constantly until sugars are dissolved.
- 2. Add cranberries, orange zest and spices. Cook until cranberries have mostly popped, about 10 minutes, stirring constantly.
- 3. Remove from heat and stir in Grand Marnier. Pour sauce into a bowl and cool. Sauce will thicken as it cools.
GRAND MARNIER CRANBERRY SAUCE
Here in the Pacific NW we have lots of fresh cranberries around the holidays and this is a must-have at our holiday meals. As a tip, I always put some foil on the bottom of the oven under this dish when I cook it, because it always seems to boil over and make a mess. This way, cleanup is easy.
Provided by lazyme
Categories Berries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325ºF. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
- Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 3 days ahead. Keep chilled.
Nutrition Facts : Calories 299.6, Fat 0.1, Sodium 2.8, Carbohydrate 77.5, Fiber 4.5, Sugar 69.4, Protein 0.6
FRESH CRANBERRY SAUCE WITH GRAND MARNIER
Categories Berry Side Vegetarian Quick & Easy Cranberry Sauce Healthy Simmer
Yield 6 servings
Number Of Ingredients 5
Steps:
- Rinse cranberries and discard any bruised or berries that are not fully ripe. Add water and sugar to a saucepan, mix. Add berries and mix with water/sugar. Bring temperature to medium heat, allow berries to come to a boil. Reduce heat to medium low and cook for 12-15 minutes or until the berries begin to "pop". Remove from heat, add Grand Marnier, mix. Allow to cool, then refrigerate. This recipe keeps well in the refrigerator for 3-4 days. Enjoy!
GRAND MARNIER CRANBERRY SAUCE
Steps:
- Combine liquids, sugar and cinnamon in pan. Bring to a boil and cook until sugars dissolve, stirring occasionally. Add cranberries and cook as per the recipe on the bag. Approximately, five minutes before cranberries are done, add apples and oranges. Cook the remaining five minutes or until desired consistency.
GRAND MARNIER CRANBERRY SAUCE
This is a must-have dish for my family during the holidays. As a tip, I always put some foil on the bottom of the oven under this dish when I cook it, because it sometimes seems to boil over and make a mess. This way, cleanup is easy.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Fruit Sides
Number Of Ingredients 4
Steps:
- Preheat oven to 325ºF. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
- Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 3 days ahead. Keep chilled.
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