Sous Vide Grand Marnier Cranberry Sauce

Anova Culinary

Grand Marnier, an orange-flavored cognac liqueur, is the perfect addition to a super-simple cranberry sauce. This recipe calls for a sachet of spices, which you can easily make with cheesecloth and cooking twine. Prepare and enjoy!


Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 175F / 79.4C



  1. Set the Anova Sous Vide Precision Cooker to 175°F (79°C).
  2. Bundle the cinnamon stick, allspice, and in cheesecloth and tie with string.
  3. Combine the sachet of spices, cranberries, sugar, Grand Marnier, orange zest, and orange juice in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the spice sachet and transfer the bag of cranberry sauce to an ice bath to cool.
  2. Store in an air-tight container in the refrigerator for up to two weeks.