Our all time favorite Cranberry Sauce with walnuts and a splash of Grand Marnier, has just the right combination of sweetness and tartness to round out any holiday meal.
With the holidays approaching you need a simple and easy homemade cranberry sauce that’s amazing all by itself but will also compliment the stuffing and corn pudding on your Thanksgiving table. Adding a splash of orange liqueur like Grand Marnier is the perfect combination with fresh tart cranberries.
Whether you’re hosting the feast or bringing a side, cranberry sauce is one of those dishes you can count on to turn out perfect with very little effort. Cranberry sauce is one of those sides that I love to experiment with and while this one is my family’s favorite, I also love these recipes with Port or a Cabernet.
Not only does the orange flavors from the Grand Marnier compliment the cranberries but toasted walnuts add a bit a little crunch and I love the rich nutty flavor.
All you’ll need for Grand Marnier cranberry sauce
- Grand Mariner – in a pinch you can add an equal amount of orange juice
- Fresh cranberries – this recipe calls for 24 ounces or two packages of fresh cranberries. You can easily half the recipe.
- Sugar – cranberries need sugar.
- Walnuts – toast them first in the oven for about 10 minutes.
How to make homemade cranberry sauce
When things are hectic around the holidays, it’s great to have a few dishes that you can make days in advance and if there’s very little prep that’s even better.
Step 1: Put cranberries in a glass baking dish and cover with sugar and aluminum foil. Bake for 1 hours, stirring after 30 minutes. That’s it, no standing over the stove stirring.
Step 2: Remove from oven and let cool to room temperature then add toasted walnuts and Grand Mariner. Cover and refrigerate.
This is actually better after it sits for a day, so you can make it in advance and forget about it. It also makes the leftovers even better.
Since fresh cranberries are only around in the fall, we tend to only make cranberry sauce for the holidays. Cranberries freeze so well, so grab a few extra bags and put them in a freezer bag and you can have cranberry sauce all year long. It’s great chicken and pork dishes.
FAQ’s and Tips
Grand Marnier is a brandy based orange liquer.
You can substitute an equal amount of orange juice.
For most dishes they would need to be cooked for over 30 minutes to burn off the alcohol. You can reduce some of the alcohol by adding it to the boiling cranberry sauce, but some will still remain.
If you would rather cook this on the stove, you can place the cranberries and sugar in a pot to cook but you will need to add about 1/2 cup of water and cook for about 15 minutes, stirring throughout.
Place on a baking sheet and bake at 350º for 30 minutes.
More Thanksgiving SIDES
- Baked dressing with Italian sausage
- A no fail decadent corn pudding
- Butternut squash salad with pomegranates
- Cheesy broccoli casserole
- Bourbon flavored sweet potato casserole
- Make ahead mashed potatoes
- Green bean casserole with crispy onions
- Melt in your mouth yeast rolls
- A classic apple Waldorf salad
- Traditional broccoli salad
- 24 ounces raw cranberries
- 2 cup sugar
- 2 tablespoons Grand Marnier
- 1 cup toasted walnuts
- Place raw cranberries in 13 x 9 glass casserole dish and pour sugar over the top. Cover tightly with aluminum foil and bake at 350º for 1 hour, stirring half way through.
- Remove from oven and let cool. Then add Grand Marnier and toasted walnuts and refrigerate.
- Use a glass baking dish and place a cookie sheet under it to prevent any spills.
- This is even better if it refrigerates for a day or two.
- You can substitute an equal amount of orange juice for he Grand Mariner.
- To make this on the stove, add 1/2 cup of water or orange juice to the sugar and cranberries and cook over medium heat for about 15 minutes until the cranberries soften.