Orange Spiced Cranberry Sauce (with Grand Marnier)

A bright, cozy homemade cranberry sauce layered with orange zest, warm holiday spices, and a splash of Grand Marnier. Foolproof, make-ahead, and ready in about 20 minutes.

Jump to:

• The Easiest Recipe on Your Holiday Menu
• Why You'll Love This Orange Spiced Cranberry Sauce
• What Makes This Recipe Work
• Ingredients You'll Need
• How to Make Homemade Cranberry Sauce
• Make-Ahead, Storage & Freezing
• FAQs
• Recipe Variations
• Holiday Hostess Gift Idea
• More Holiday Recipes
• Orange Spiced Cranberry Sauce

The Easiest Recipe on Your Holiday Menu

I grew up - like a lot of people - thinking cranberry sauce naturally came in that can-shaped cylinder with the ridges on the side, ready to slice into thin, wobbly cran-pucks for Thanksgiving. It never even crossed my mind that people made it at home.

Then one year, I tossed a bag of fresh cranberries into my cart on a whim. An hour or so later, I was taste-testing my first batch of homemade cranberry sauce and wondering, Why didn't anyone tell me how ridiculously easy this is to make‽

For decades now, I've made this Orange Spiced Cranberry Sauce every holiday season. It's bright, lightly spiced, and unfussy in the best way - the kind of recipe that reminds me the holidays don't have to be complicated to feel special.

Why You'll Love This Orange Spiced Cranberry Sauce

• Foolproof: Cranberries are naturally high in pectin, so the sauce thickens beautifully with almost no effort.
• Ready in 20 minutes: A quick win during the busiest cooking week of the year.
• Not too sweet: A balanced sauce with a little tart bite. (Adjust the flavors to your tastes!)
• Warmly spiced: Whole cinnamon, cloves, star anise, and allspice infuse gentle holiday flavor.
• Optional Grand Marnier: Adds a lovely citrus depth you can't get from extract alone.
• A perfect make-ahead dish: Keeps 2 weeks in the refrigerator and freezes beautifully.

What Makes This Recipe Work

Homemade cranberry sauce works because cranberries naturally bring everything needed for thickening. They're rich in pectin - the same thing that helps jams and jellies set - and they contain plenty of natural acid. Add sugar, give it all a little time, and the berries do the rest.

This recipe hits that sweet-tart-spiced balance just right. Over the years, Mr. B and I have gradually pared back the sugar and bumped up the citrus and spice, and now it's exactly the kind of cranberry sauce we want on the table: bright, slightly tart, and full of warm holiday aroma.

Ingredients You'll Need

• Fresh cranberries: Fresh cranberries are available at the grocery store throughout the holiday season. You can also use frozen fresh cranberries.
• Orange juice & zest: Use fresh orange juice and zest if possible.
  • Substitutions: Frozen orange juice will also work, but it tends to be more intensely flavored, so be sure to taste the sauce before adding the sugar.
• Sugar: Plain white sugar is best here. We like our cranberry sauce on the tart side; taste and adjust as needed since berries vary year to year.
• Whole Spices: Cinnamon sticks, cloves, star anise, and allspice berries give the sauce a gentle warmth. Whole spices prevent the "muddy" flavor that ground spices can add.
• Grand Marnier: The Grand Marnier is optional, but it adds another layer of flavor that you just cannot get from orange extract.
  • No alcohol option: Sub in 1 teaspoon of orange extract for the Grand Marnier, and increase the sugar to 2 cups

Tip: If Grand Marnier isn't something you keep around the house, it takes exactly one mini-bottle to make this recipe.

How to Make Homemade Cranberry Sauce

1. Combine the cranberries and orange

Add fresh cranberries, orange juice, zest, and water to a medium saucepan.

2. Make a spice bundle

Place cinnamon sticks, cloves, and allspice berries in a square of triple-thick cheesecloth. Tie with kitchen twine to make a small sachet.

Nestle the spice bundle into the cranberry mixture.

3. Cook until the berries pop

Set the pot over medium heat and cook, stirring often, until the berries begin to burst, about 8-10 minutes. (You'll hear them pop-always satisfying.)

4. Sweeten the pot

Stir in the sugar and reduce heat to low. Continue simmering for 5 minutes, until the sugar has fully dissolved.

5. Add the Grand Marnier (carefully!)

Stand back slightly and pour in the Grand Marnier. The alcohol cooks off almost immediately and creates a quick burst of steam. Simmer for 2 minutes more.

6. Taste & adjust

Taste the sauce. If you prefer it sweeter, add a little more sugar and cook briefly to dissolve.

7. Choose your texture

For a looser, saucier cranberry sauce, gently mash some of the berries. For a smooth sauce, use an immersion blender. Or leave it chunky - your call.

8. Cool & chill

Remove from heat and discard the spice bag. Cool completely, then chill at least 8 hours (or overnight) for the flavors to deepen.

Texture Tips: Chunky vs Smooth

If you grew up with the canned ridges and prefer a smooth, sliceable cranberry sauce, blend it until velvety.

If you want a rustic, spoonable sauce, mash lightly or not at all.
This recipe is forgiving either way.

Make-Ahead, Storage & Freezing

This is one of the best make-ahead recipes in the entire holiday lineup.

• Refrigerator: Keeps up to 2 weeks in an airtight container.
• Freezer: Lasts up to 1 year in a sealed freezer-safe container.
• Flavor improves: The sauce tastes best after resting overnight.

FAQs

Recipe Variations

• Add a knob of fresh ginger to the spice bag
• Swap Grand Marnier for Cointreau or bourbon
• Sweeten with part maple syrup
• Use leftovers in yogurt parfaits, oatmeal, waffles, or turkey sandwiches

Holiday Hostess Gift Idea

Spoon the chilled sauce into a small jar, tie with a ribbon, and add a handwritten label. It's simple, festive, and always appreciated.

More Holiday Recipes

Are you ready for the holidays? Be sure to check out these recipes, perfect for celebrating.

• Thanksgiving Roast Stuffed Pumpkin
• Multigrain Stuffing with Fruits & Nuts
• Triple Ginger Pumpkin Pie
• Easy Turkey Gravy (with or without Drippings)
• Apple Cider Turkey Brine with Citrus, Ginger, & Herbs

Originally published November 15, 2015. This post has been updated with new content, images, and recipe instructions to improve reader experience.

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