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Cranberry Sauce Recipe

Posted on 04 October 2018

Cranberry Sauce Recipe

I love Thanksgiving! I love the cooking, I love the weather and I love the fact that there are no presents to wrap; the entire holiday revolves around food! I am sharing my favourite cranberry sauce recipe from a 1988 issue of Gourmet magazine with you. I make this every year and although it’s a little more difficult than just opening a can of the store bought stuff….it is so worth the effort, and it can be made several days ahead. This recipe has converted many of my non-cranberry sauce family members over to the berry side!

Happy Thanksgiving!



Brenda’s Grand Marnier Cranberry Sauce


  • 1½ cups freshly squeezed orange juice, about three large oranges.
  • 2 Tbsp Grand Marnier, or other orange based liqueur
  • 1½ cups sugar
  • 12 oz fresh cranberries, picked over.
  • 1 tablespoon freshly grated orange rind.


In a large saucepan, combine the orange juice, grand Marnier and sugar. Bring the mixture to a boil, stirring until the sugar dissolves.

Add the cranberries. Bring the mixture back to a boil and simmer it for 20 to 30 minutes, stirring occasionally.

Remove from the heat and stir in the orange rind. Pour in a decorative mold or a serving dish and let cool to room temperature. 

Chill overnight, well covered. Can be made at least three days ahead.

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