This Easy Grand Marnier Cranberry Sauce is Not For the Kids

grand marnier cranberry sauce recipeIt will probably not surprise you to learn that at my house, the alcohol flows freely on Thanksgiving. And when I say freely, I mean that shit sometimes runneth over into the food. In this case, it’s my micro-famous Grand Marnier cranberry sauce. (It’s appeared on the Internet a few times. That qualifies as micro-famous, right?)

grand marnier cranberry sauce recipe

For this super-simple recipe, fresh cranberries, sugar, and a touch of lime get a generous shot of Grand Marnier, an orange-flavored cognac liqueur. The sweetness and slight acidity of the Grand Marnier — which is added toward the end so it doesn’t completely cook out — is the perfect complement for tart cranberries.

It doesn’t get more fucking festive than that, now does it?

Grand Marnier Cranberry Sauce

Yield: About 1 Pint

INGREDIENTS

12 ounces fresh cranberries
¼ cup water
½ cup sugar
1 tablespoon lime juice
½ cup Grand Marnier
Lime zest

DIRECTIONS

Add the cranberries, water, and sugar to a saucepan over medium heat, stir, and let it cook until the cranberries are soft, and bright-red foam has formed, about 15 minutes. Mash the cranberries with a wooden spoon (which will be stained red forever, fucking deal with it), reduce the heat to low, then add the lime juice and Grand Marnier. Mix well and let it simmer until it has reduced to a sauce-like texture, about 10 to 15 minutes. Remove from the heat and stir in the lime zest.

grand marnier cranberry sauce recipe

This Grand Marnier cranberry sauce can be made ahead of time, stored in a mason jar with a lid (or similar sized air-tight container), and refrigerated for a week or two, so make that shit well ahead of time so it’s one fucking less thing you have to worry about when you’re rushing around the day before Thanksgiving. Also, you can plop it right out of the jar into a log just like you can with the cans so don’t you worry about that.

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I love good whiskey, bad words, red lipstick and gold spray paint.

2 Responses

  1. miss k
    | Reply

    can you use canned cranberries? those are hard to come by in hawaii :(… omit sugar and cranberries? just add grand marnier?

    • Emily
      | Reply

      Hmmmm. I have no idea what would happen. But my GUESS is that if you warm the canned stuff on the stove and it gets melty and soupy, then add the Grand Marnier, and then cool it, you’ll probably get what you’re looking for? I hope?

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