The Best Cranberry Sauce With Apple and Grand Marnier

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Are you looking to take the traditional cranberry sauce and very easily create an incredibly delicious gourmet cranberry sauce that will be the talk of your next holiday meal? This is the best cranberry sauce recipe I have ever tasted and the easiest thing to make!

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• Prep time: 15 minutes
• Cook time: 20 minutes
• Cooling time: 2 hours
• Total time: 2 hours and 35 minutes
• Servings: 6 to 8
• Prep level: Beginner +

Now I know that the canned stuff is still popular with Thanksgiving dinner but why not impress everyone this holiday season and make this Grand Marnier cranberry sauce recipe?

I’ve become somewhat of a fresh cranberry sauce lover! It’s just a perfect side dish as well as on a leftover turkey sandwich this time of year.

Ingredient Notes

• Fresh cranberries: Use fresh or frozen cranberries. They give the sauce its signature tart flavor and beautiful deep-red color.
• Apple: Use firm, slightly tart apples like Granny Smith, Honey Crisp, or Fuji. They hold their shape, add natural sweetness, and balance the other flavors of the sauce.
• Citrus zest and juice: Brightens the flavor and enhances the Grand Marnier’s citrus notes. Freshly squeezed juice works best.
• Grand Marnier: A splash of this orange liqueur adds a touch of holiday warmth. You can substitute Cointreau, triple sec, or brandy. Non-alcoholic version – Use fresh orange juice and a teaspoon of vanilla extract.
• Sugar: Sweetens the sauce and helps thicken as it cooks. I like to use a combination of brown (either light or dark) and white sugar. Adjust to taste depending on how tart you want the sauce to be.
• Cinnamon stick (optional): Adds holiday spice and depth of flavor. Remove before serving.

Step-by-Step Instructions

Rinse and drain cranberries, discarding any bad ones. Peel, core, and chop the Granny Smith apple into small pieces. Grate and juice the orange and lemon.

Cook the cranberries, both sugars and water until the juicy berries begin to pop open.

Add the apple, zests, juices, and the Grand Marnier liqueur to the cranberry mixture.

Cook all ingredients for an additional 15 minutes. Remove from heat and cool to room temperature.

See the recipe card below for complete measurements and cook times.

Laura Belle’s Tips

1. Simmer gently – Once the cranberries start to pop, lower the heat so the sauce thickens slowly without burning.
2. Don’t overcook – The sauce will continue to thicken as it cools. Remove it from the heat when it’s still a little loose.
3. Skip the booze – For a family-friendly version, replace the Grand Marnier with extra orange juice or a splash of apple cider.

Make Ahead

Refrigerator – Cranberry sauce actually tastes better after sitting for a day or two as the flavors meld. You can make it up to a week in advance and store it in an airtight container in the fridge.

Freezer – Let it cool completely, then freeze in an airtight container or zip-top bag. Freeze up to 2 months. Thaw in the fridge before serving.

Other Favorite Sides to Serve

Round out your table with some of my favorite holiday recipes:

• Creamy Idaho Mashed Potatoes – a simple recipe of smooth and buttery potatoes.
• Sweet Potato Casserole – A slightly sweet contrast to the savory stuffing.
• Easy Pepperidge Farm Stuffing with Sausage – Comes together quickly and bakes to golden perfection.
• Roasted Brussels Sprouts – Crispy on the edges and caramelized to perfection.
• Green Bean Casserole – A classic side dish that has been a part of holiday meals for generations.
• Buttery Dinner Rolls – from Miss In The Kitchen

Continue to Content

Yield: 8 to 10 servings

How To Make The Best Cranberry Sauce With Apple and Grand Marnier

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This easy homemade cranberry sauce is full of wonderful flavor with the right balance of tart fresh cranberries, granny smith apples, brown sugar, citrus zest and taken to the next level with a splash of Grand Marnier.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 35 minutes

Ingredients

• One 12-ounce bag fresh cranberries, cleaned
• 3/4 cup water
• 1 cup white sugar
• 3/4 cup dark brown sugar – lightly packed
• 1 Granny Smith apple, peeled, cored and chopped
• Zest and juice of 1 whole orange
• Zest and juice of 1 whole lemon
• 1/4 cup Grand Marnier

Instructions

1. Cook the whole cranberries, both sugars, and water in a medium saucepan over medium heat until the skins begin to pop open. Reduce the heat to low and simmer approximately 4 to 7 minutes. Gently stir occasionally.
2. Add the remaining ingredients, chopped apple, zests, juices, and orange liqueur and cook for an additional 15 minutes.
3. Remove from heat and let the cranberry sauce cool for at least 2 hours to room temperature or chill over night in the refrigerator.
4. Serve at room temperature.

Notes

• Any orange-flavored cognac liqueur can be used instead of Grand Marnier liqueur
• You can substitute light brown sugar for dark brown sugar
• Toss in a cinnamon stick while cooking the cranberries for a little extra spice
• I highly recommend to do so! Cranberry sauce requires at least 2 hours of cooling in the refrigerator to completely set and bring its sweet flavors to their highest.
• You can make the sauce up to a week ahead. Just be sure to store it in an air-tight container.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 186Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 35mgCarbohydrates: 48gFiber: 2gSugar: 43gProtein: 1g

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