Everyone needs cranberry relish with Grand Marnier at their holiday table, and this cranberry relish need not only be for the holidays. There are so many ways to use your leftover cranberry sauce!
Whether you're into the canned stuff or the fresh stuff, cranberry sauce or cranberry relish is certainly a holiday staple. I'm on a campaign to elevate cranberries beyond the holidays though. I think true cranberry season should be October through at least February because cranberries are so much tastier and versatile for only being used for cranberry relish on Thanksgiving and Christmas dinners. Amiright?
Why You'll Love This Cranberry Relish with Grand Marnier
- More interesting than your standard cranberry relish thanks to the Grand Marnier.
- Easy peasy. This cranberry relish takes only 10 minutes to make. It requires you to throw everything in a pot, heat it up, then let it sit for a bit before serving. That's all.
- Versatile. This cranberry relish with Grand Marnier doesn't just have to be used as a side dish. There are so many other ways to use the leftover cranberry relish. More details on this below!
You only need five ingredients to make this fresh cranberry relish with Grand Marnier: fresh cranberries, sugar, Grand Marnier, orange zest, and vanilla extract.
The History of Grand Marnier
Grand Marnier is a blend of high quality cognac and orange liqueur. It was developed by Louis-Alexandre Marnier Lapostolle. Jean Baptiste Lapostolle built a fruit liqueur distillery in a small town outside of Paris in 1827. Years later in 1876, Lapostolle's granddaughter Julia married Louis-Alexandre Marnier. The Marniers were wine merchants who sold Lapostolle's liqueur. That's convenient.
Louis-Alexandre Marnier Lapostolle had the idea to combine cognac with oranges from the Caribbean in 1880. He initially called it Curaçao Marnier until his friend César Ritz (of the Ritz Carlton hotels) convinced him to go big or go home, changing the name to Grand Marnier.
That's probably way more than you ever wanted to know about Grand Marnier but as they say, knowledge IS power. Not sure how this will come in handy but one day it will!
Where Can I Buy Grand Marnier?
You can buy Grand Marnier at any liquor store. It'll cost you around $40 for a 750mL bottle, although you can buy special edition batches for hundreds of dollars. No need to buy that stuff for the relish! Phew.
What If I Don't Have Grand Marnier?
Use Cointreau in a pinch if you don't have Grand Marnier. Cointreau is another French orange liqueur.
How to Make Cranberry Relish with Grand Marnier
First, combine all of the ingredients into a medium-sized pot over medium heat. Stir to ensure all of the ingredients are combined. Let the cranberries come to a gentle boil. Boil for a couple more minutes until the cranberries pop and the juices start to thicken.
Then remove from the heat and let sit for about 10 minutes before enjoying.
Ways to Use Leftover Cranberry Sauce
Try these different ways to use up your leftover cranberry sauce:
- Cranberry Butter
- Baked on top of Brie then put on toasted baguette
- Cranberry Vinaigrette for the most delicious fall or winter salad
- Cranberry Bars
Other Cranberry Recipes
If you still want to get your cranberry fix on, try this Cranberry and Rosemary Curd Tart with the most deliciously simple shortbread crust. Mom's Quick Cranberry Muffins are a staple on our table over the holidays. This Stuffed Acorn Squash uses dried cranberries mixed with a sausage stuffing, and it's a delicious meal for the fall or winter.
Finally, this Cranberry Sparkler with Cinnamon and Sugar Rim is a winner when you need a little alcoholic beverage.
Keep those cranberries in rotation throughout the season!
Fresh Cranberry Relish with Grand Marnier
- 12 oz. fresh cranberries
- ½ cup granulated sugar
- ¼ cup water
- ¼ cup Grand Marnier
- 1 orange zested
- ¼ teaspoon vanilla extract
- Combine all ingredients into a medium-sized saucepan on medium heat and stir. Let mixture come to a boil. The cranberries will start to burst open at this point. Let mixture boil for 3 minutes, then reduce to simmer for another couple of minutes.
- When the juices start to thicken ever so slightly, remove from the heat and let rest for 10 minutes. Serve immediately or let it cool before sticking in the refrigerator until you're ready to use.