Grand Marnier Cranberry Sauce Recipes

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.

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.

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.

Steps:

• Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.

Steps:

• Bring water to a boil with sugar and add cranberries. Stir until half have popped and add the rest of the ingredients.
• Cook until berries have popped and have a sauce consistency.
• Storage: The sauce will last one week in the fridge and 6 months in the freezer.

Steps:

• Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
• Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
• Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
• Chill or freeze until ready to use.