Cranberry Grand Marnier Recipes

CRANBERRIES GRAND MARNIER

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.

FRESH CRANBERRY RELISH

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

CRANBERRY RELISH WITH GRAND MARNIER® AND PECANS

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.

GRAND MARNIER CRANBERRY SAUCE

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.

GRAND MARNIER CRANBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.

GRAND MARNIER CRANBERRY MUFFINS

Steps:

• Preheat oven to 400°.
• Combine the orange juice, Grand Marnier, and the oil and set aside.
• In a large bowl, combine the flours, sugar, baking powder, salt and orange zest.
• In another large bowl, beat the egg whites until frothy.
• Combine the juice mixture with the beaten egg whites.
• Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.
• Fill muffin pans lined with paper liners, about 3/4 full.
• Bake for 25 minutes or until golden brown and puffed.

COSMOPOLITAN WITH GRAND MARNIER®

Steps:

• Pour the Grand Marnier®, triple sec, vodka, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lime twist to serve.