Nothing says ‘special occasion’ quite like the warm, citrus-kissed elegance of Grand Marnier. Whether you’re planning an intimate dinner party or simply want to elevate your weekend baking, these decadent recipes transform the classic liqueur into show-stopping desserts, sophisticated cocktails, and unforgettable main dishes. Let’s explore 20 luxurious ways to make your next celebration truly extraordinary—your guests will be asking for the recipes!
Grand Marnier Chocolate Truffles
Holiday baking always brings back memories of my grandmother’s kitchen, where the scent of orange and chocolate would fill the air. Today, I’m sharing her luxurious Grand Marnier Chocolate Truffles—a festive treat that’s surprisingly simple to make but feels incredibly special. I love whipping up a batch on a cozy December afternoon, just like she did, and I think you’ll find they’re the perfect homemade gift or dessert centerpiece.
Serving: 24 truffles | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 8 ounces of high-quality dark chocolate, finely chopped
– 1/2 cup of heavy cream
– 2 tablespoons of unsalted butter, softened
– 2 tablespoons of Grand Marnier liqueur
– 1/4 cup of unsweetened cocoa powder, for dusting
Instructions
1. Place the finely chopped high-quality dark chocolate in a medium heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, which should take about 3–4 minutes—watch for small bubbles around the edges.
3. Pour the hot heavy cream over the chopped chocolate and let it sit undisturbed for 1 minute to melt the chocolate.
4. Gently stir the mixture with a spatula until smooth and glossy, which usually takes about 2 minutes; if any chocolate chunks remain, you can microwave the bowl in 10-second bursts, stirring between each, until fully melted.
5. Add the softened unsalted butter and Grand Marnier liqueur to the chocolate mixture, stirring until fully incorporated and the mixture is silky.
6. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until firm enough to scoop—this chilling step is key for easy handling.
7. Line a baking sheet with parchment paper. Using a small cookie scoop or teaspoon, portion the chilled chocolate mixture into 1-inch balls, rolling them quickly between your palms to smooth them; if the mixture gets too soft, pop it back in the fridge for 10 minutes.
8. Place the unsweetened cocoa powder in a shallow dish and roll each chocolate ball in it until evenly coated, tapping off any excess.
9. Transfer the coated truffles to the prepared baking sheet and refrigerate for another 30 minutes to set fully.
Buttery and rich, these truffles have a velvety texture that melts in your mouth with a hint of orange from the Grand Marnier. I love serving them on a decorative platter with a dusting of extra cocoa or alongside a cup of strong coffee for a decadent finish—they’re sure to impress at any holiday gathering.
Grand Marnier Orange Soufflé
Baking a soufflé always feels like a magical kitchen experiment, and this Grand Marnier version is my favorite holiday showstopper—it’s the dessert I make when I want to impress guests but secretly crave that light, citrusy comfort myself. There’s something about the warm orange aroma filling the kitchen that makes even a snowy December afternoon feel cozy.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 18 minutes
Ingredients
– 4 large farm-fresh eggs, separated
– 1/2 cup granulated sugar, plus 2 tablespoons for coating ramekins
– 1/4 cup all-purpose flour
– 1 cup whole milk
– 1/4 cup Grand Marnier liqueur
– 2 tablespoons unsalted butter, softened
– 1 teaspoon pure vanilla extract
– 1 tablespoon finely grated orange zest from a bright, juicy orange
– Pinch of fine sea salt
Instructions
1. Preheat your oven to 375°F and place a baking sheet on the middle rack to heat up—this helps the soufflés rise evenly from the bottom.
2. Generously butter six 6-ounce ramekins with the softened unsalted butter, then coat the insides with the 2 tablespoons of granulated sugar, tapping out any excess.
3. In a medium saucepan, whisk together the 1/2 cup granulated sugar, all-purpose flour, and fine sea salt until no lumps remain.
4. Gradually whisk in the whole milk until the mixture is smooth, then place the saucepan over medium heat.
5. Cook the mixture, stirring constantly with a wooden spoon, for about 3–4 minutes until it thickens into a glossy paste that pulls away from the sides of the pan.
6. Remove the saucepan from the heat and immediately stir in the Grand Marnier liqueur, pure vanilla extract, and finely grated orange zest until fully incorporated.
7. Let the mixture cool for 5 minutes, then whisk in the 4 egg yolks one at a time until the base is silky and uniform in color.
8. In a large, clean glass or metal bowl, beat the 4 egg whites with an electric mixer on medium-high speed until stiff, glossy peaks form—this should take about 3–4 minutes, and be careful not to overbeat.
9. Gently fold one-third of the beaten egg whites into the orange base using a rubber spatula to lighten it, then carefully fold in the remaining whites until no white streaks remain, being gentle to preserve the air bubbles.
10. Divide the batter evenly among the prepared ramekins, smoothing the tops with a knife, and place them on the preheated baking sheet.
11. Bake for 16–18 minutes at 375°F until the soufflés are puffed, golden brown on top, and just set with a slight jiggle in the center.
12. Serve immediately straight from the oven.
Nothing beats the delicate, airy texture of a perfectly risen soufflé, with the Grand Marnier adding a warm, sophisticated orange flavor that’s not too sweet. I love serving these with a dusting of powdered sugar or a dollop of softly whipped cream for a touch of decadence—they’re best enjoyed right away while still gloriously puffed.
Grand Marnier Crème Brûlée
There’s something magical about cracking through that glassy caramelized sugar to reveal the silky custard beneath—especially when it’s infused with the warm, orange-kissed elegance of Grand Marnier. I first fell for this dessert at a cozy holiday dinner years ago, and now it’s my go‑to when I want to impress without too much fuss. Trust me, it’s easier than it looks, and the payoff is absolutely dreamy.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups of heavy cream, cold and velvety
– 5 large egg yolks, farm-fresh and golden
– ½ cup of granulated sugar, plus extra for torching
– 1 teaspoon of pure vanilla extract, fragrant and smooth
– 3 tablespoons of Grand Marnier, rich and citrusy
– A pinch of fine sea salt, to balance the sweetness
Instructions
1. Preheat your oven to 325°F and place six 4‑ounce ramekins in a large baking dish.
2. In a medium saucepan, gently heat the 2 cups of cold heavy cream over medium-low heat until it just begins to steam, about 5 minutes—do not let it boil.
3. In a separate bowl, whisk together the 5 large egg yolks and ½ cup of granulated sugar until pale and slightly thickened, about 2 minutes.
4. Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
5. Stir in the 1 teaspoon of pure vanilla extract, 3 tablespoons of Grand Marnier, and a pinch of fine sea salt until fully combined.
6. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to ensure a silky texture.
7. Divide the custard evenly among the six ramekins, filling each about ¾ full.
8. Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides to create a water bath.
9. Bake for 35–40 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken.
10. Remove the ramekins from the water bath and let them cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to fully set.
11. Just before serving, sprinkle a thin, even layer of granulated sugar over each chilled custard.
12. Use a kitchen torch to caramelize the sugar by moving it in slow, circular motions until it turns deep amber and bubbly, about 1–2 minutes per ramekin—let it harden for a minute.
Vibrantly smooth and luxuriously creamy, this crème brûlée melts on the tongue with hints of orange and vanilla that dance together beautifully. Serve it immediately after torching for that signature crackle, or garnish with fresh berries and a sprig of mint for a festive touch that’ll have everyone asking for seconds.
Grand Marnier French Toast
A cozy holiday morning calls for something special, and my go-to is this Grand Marnier French Toast—it’s the kind of indulgent breakfast that makes everyone linger at the table a little longer. I love how the orange liqueur adds a sophisticated twist to a classic, turning a simple brunch into a celebration.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 thick slices of day-old brioche or challah bread
– 3 large farm-fresh eggs
– 1/2 cup of whole milk
– 1/4 cup of heavy cream
– 1/4 cup of Grand Marnier orange liqueur
– 2 tablespoons of granulated sugar
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of ground cinnamon
– A pinch of fine sea salt
– 2 tablespoons of unsalted butter
– Pure maple syrup and fresh orange zest for serving
Instructions
1. In a large, shallow bowl, whisk together 3 large farm-fresh eggs until smooth and frothy.
2. Add 1/2 cup of whole milk, 1/4 cup of heavy cream, 1/4 cup of Grand Marnier orange liqueur, 2 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of ground cinnamon, and a pinch of fine sea salt to the bowl, whisking vigorously until fully combined and the sugar dissolves.
3. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld—this enhances the orange aroma.
4. Place 4 thick slices of day-old brioche or challah bread into the egg mixture, pressing down gently to ensure each slice absorbs the liquid evenly on both sides, about 30 seconds per side.
5. Tip: Use slightly stale bread; it holds up better without becoming soggy during soaking.
6. Heat a large non-stick skillet or griddle over medium heat and add 2 tablespoons of unsalted butter, swirling to coat the surface until melted and bubbling.
7. Carefully transfer the soaked bread slices to the hot skillet, cooking in batches if necessary to avoid overcrowding.
8. Cook each slice for 3–4 minutes per side, or until golden brown and crispy on the edges, adjusting the heat to medium-low if they brown too quickly.
9. Tip: Don’t flip the bread more than once to achieve that perfect, even crust.
10. Remove the French toast from the skillet and serve immediately while warm.
11. Drizzle with pure maple syrup and garnish with fresh orange zest for an extra burst of citrus flavor.
12. Keep the cooked slices in a warm oven at 200°F if making multiple batches to ensure everything is hot when served.
Kick back and savor each bite—the custardy interior soaked with Grand Marnier pairs beautifully with the crisp, buttery exterior. For a festive touch, I sometimes add a dollop of whipped cream or a sprinkle of powdered sugar, making it feel like a dessert-worthy treat any time of day.
Grand Marnier Glazed Ham
Every holiday season, I find myself craving that perfect centerpiece ham—glossy, fragrant, and just sweet enough to feel festive without being cloying. This Grand Marnier Glazed Ham is my go-to, inspired by a cozy Christmas Eve years ago when I decided to jazz up a classic with a splash of orange liqueur from the back of the pantry; now, it’s a non-negotiable tradition in our house.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in spiral-sliced ham
– 1 cup packed light brown sugar
– 1/2 cup freshly squeezed orange juice
– 1/4 cup Grand Marnier orange liqueur
– 2 tablespoons Dijon mustard
– 1 teaspoon finely ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon coarse sea salt
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Unwrap the fully cooked bone-in spiral-sliced ham and place it cut-side down in a large roasting pan.
3. In a medium saucepan over medium heat, combine the packed light brown sugar, freshly squeezed orange juice, Grand Marnier orange liqueur, Dijon mustard, finely ground cinnamon, freshly grated nutmeg, and coarse sea salt.
4. Whisk the mixture constantly for 5–7 minutes until the sugar dissolves completely and the glaze thickens slightly to a syrupy consistency. Tip: Don’t let it boil vigorously, or it might become too sticky.
5. Using a pastry brush, generously coat the entire surface of the ham with about half of the warm glaze, getting into the spiral slices.
6. Cover the ham loosely with aluminum foil and bake for 1 hour and 30 minutes.
7. Remove the foil and brush the ham with the remaining glaze. Tip: For extra shine, baste every 15 minutes with pan juices during the final 30 minutes of cooking.
8. Increase the oven temperature to 400°F and bake uncovered for an additional 30 minutes, or until the glaze is caramelized and bubbly, and the internal temperature reaches 140°F on an instant-read thermometer. Tip: Let the ham rest for 15 minutes before slicing to allow the juices to redistribute.
9. Transfer the ham to a serving platter and slice along the pre-cut spirals.
Buttery and tender, the ham flakes apart with a gentle tug, its edges crisped to a sticky-sweet shell that crackles with each bite. Serve it warm alongside roasted root vegetables to soak up the glossy pan sauce, or slice leftovers thin for next-day sandwiches that taste even better.
Grand Marnier Citrus Salad
Kind of like a holiday gift in a bowl, this Grand Marnier Citrus Salad is my go-to when I want something bright, elegant, and surprisingly simple to pull together. It’s the recipe I always make the night before a festive brunch—letting the flavors mingle in the fridge is my secret for the best results.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 3 large navel oranges, peeled and sliced into 1/4-inch thick rounds
– 2 pink grapefruits, peeled and sliced into 1/4-inch thick rounds
– 1/4 cup Grand Marnier liqueur
– 2 tablespoons fragrant wildflower honey
– 1/4 teaspoon finely ground sea salt
– 1/4 cup fresh mint leaves, thinly sliced
– 1/4 cup toasted slivered almonds
Instructions
1. Arrange the peeled orange rounds and grapefruit rounds in a single, slightly overlapping layer on a large, shallow serving platter.
2. In a small bowl, whisk together the Grand Marnier liqueur, fragrant wildflower honey, and finely ground sea salt until the honey is fully dissolved into the liquid.
3. Tip: For the best flavor infusion, make sure your citrus is at room temperature before adding the dressing.
4. Evenly drizzle the Grand Marnier-honey mixture over the arranged citrus slices on the platter.
5. Gently toss the thinly sliced fresh mint leaves and toasted slivered almonds together in a small bowl.
6. Tip: Toasting the almonds in a dry skillet over medium heat for 3-4 minutes, until fragrant and lightly golden, maximizes their crunch.
7. Sprinkle the mint and almond mixture evenly over the dressed citrus salad.
8. Cover the platter loosely with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
9. Tip: For optimal presentation, let the salad sit at room temperature for 10 minutes before serving to take the chill off the fruit.
10. Remove the salad from the refrigerator, discard the plastic wrap, and serve immediately.
Every bite is a beautiful contrast—the juicy, sweet-tart citrus softens just enough while the almonds add a delightful crunch. The Grand Marnier weaves a warm, orange-kissed aroma through the whole dish, making it feel special enough for a centerpiece. I love serving it alongside buttery pastries or even with a scoop of vanilla bean ice cream for an unexpected dessert.
Grand Marnier Buttercream Frosting
Zesty orange and smooth buttercream come together in this luxurious frosting that’s perfect for elevating any holiday dessert. I first made this Grand Marnier Buttercream for a Christmas Eve cake years ago, and now it’s a non-negotiable tradition in my kitchen—the citrusy liqueur cuts through the sweetness so beautifully. Trust me, once you try it, you’ll want to slather it on everything from cupcakes to cinnamon rolls.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup (2 sticks) of unsalted European-style butter, softened to room temperature
– 4 cups of sifted confectioners’ sugar
– 3 tablespoons of rich Grand Marnier orange liqueur
– 1 teaspoon of pure vanilla extract
– ¼ teaspoon of fine sea salt
– 2 tablespoons of heavy whipping cream
Instructions
1. Place the softened unsalted European-style butter in a large mixing bowl. 2. Using an electric mixer on medium speed, beat the butter for 2–3 minutes until it becomes pale and fluffy, scraping down the sides of the bowl once with a rubber spatula. 3. Gradually add the sifted confectioners’ sugar, 1 cup at a time, beating on low speed for 30 seconds after each addition to prevent a sugar cloud. 4. Pour in the rich Grand Marnier orange liqueur, pure vanilla extract, and fine sea salt. 5. Beat on medium-high speed for 2 minutes until fully combined and smooth. 6. Add the heavy whipping cream and beat for an additional 1 minute to achieve a light, spreadable consistency. 7. If the frosting seems too thick, add more cream, 1 teaspoon at a time, until desired texture is reached. 8. Use immediately to frost cooled cakes or cupcakes, or store in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using if chilled.
Luxuriously smooth and bursting with bright orange flavor, this buttercream pipes beautifully for elegant decorations. I love pairing it with dark chocolate cake or gingerbread for a festive twist—the citrus notes make every bite feel special and celebratory.
Grand Marnier Spiked Hot Chocolate
Frost is gathering on my kitchen window as I write this, and I can’t think of a better way to warm up than with a mug of this decadent, grown-up hot chocolate. It’s my go-to recipe for holiday evenings when I want something special but don’t want to fuss with complicated baking.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups of rich, creamy whole milk
– 1/2 cup of high-quality semisweet chocolate chips
– 2 tablespoons of granulated white sugar
– 1/4 teaspoon of pure vanilla extract
– A generous pinch of flaky sea salt
– 3 tablespoons of smooth, orange-infused Grand Marnier liqueur
– Freshly whipped cream for topping (optional)
Instructions
1. Pour the 2 cups of rich, creamy whole milk into a small, heavy-bottomed saucepan.
2. Place the saucepan over medium-low heat and warm the milk until small bubbles form around the edges, about 5 minutes, stirring occasionally to prevent a skin from forming. (Tip: Using a heavy-bottomed pan helps prevent scorching.)
3. Reduce the heat to low and add the 1/2 cup of high-quality semisweet chocolate chips and 2 tablespoons of granulated white sugar to the warm milk.
4. Whisk the mixture continuously until the chocolate chips are completely melted and the sugar is dissolved, creating a smooth, glossy liquid, about 3 minutes.
5. Remove the saucepan from the heat and stir in the 1/4 teaspoon of pure vanilla extract and a generous pinch of flaky sea salt.
6. Carefully stir in the 3 tablespoons of smooth, orange-infused Grand Marnier liqueur until fully incorporated. (Tip: Adding the liqueur off the heat preserves its flavor and alcohol content.)
7. Divide the hot chocolate evenly between two pre-warmed mugs. (Tip: Warming your mugs with hot water beforehand keeps the drink hotter for longer.)
8. If desired, top each mug with a dollop of freshly whipped cream.
Now, nothing beats the velvety texture of this hot chocolate as it coats your tongue, with the deep chocolate flavor perfectly balanced by the bright, citrusy notes of the Grand Marnier. For a festive twist, I sometimes garnish it with a cinnamon stick or a few curls of orange zest.
Grand Marnier Bread Pudding
Zipping through my holiday baking list, I always save this Grand Marnier Bread Pudding for last—it’s the showstopper that makes my kitchen smell like a festive dream. I learned this recipe from my aunt, who insisted the secret was day-old bread and a splash of courage, and now it’s my go-to for cozy winter gatherings.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 loaf of day-old, rustic French bread, torn into rough 1-inch chunks
– 4 large farm-fresh eggs
– 2 cups of rich heavy cream
– 1 cup of whole milk
– ¾ cup of granulated white sugar
– ¼ cup of Grand Marnier orange liqueur
– 1 teaspoon of pure vanilla extract
– ½ teaspoon of fine sea salt
– ½ cup of plump golden raisins
– 2 tablespoons of unsalted butter, softened
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish evenly with the softened unsalted butter using your fingers or a pastry brush.
2. In a large mixing bowl, whisk together the farm-fresh eggs, rich heavy cream, whole milk, granulated white sugar, Grand Marnier orange liqueur, pure vanilla extract, and fine sea salt until the mixture is smooth and fully combined, about 2 minutes.
3. Add the torn day-old rustic French bread chunks and plump golden raisins to the bowl, then gently fold everything together with a spatula until all the bread is evenly coated with the custard mixture.
4. Let the mixture sit undisturbed for 10 minutes to allow the bread to fully absorb the liquid—this prevents a soggy texture later.
5. Transfer the soaked bread mixture into the prepared baking dish, spreading it out into an even layer with the spatula.
6. Bake in the preheated oven at 350°F for 50–55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean, with no liquid custard clinging to it.
7. Remove the baking dish from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the pudding to set properly.
8. For an extra touch, I sometimes drizzle a little extra Grand Marnier over the top just before serving to enhance the orange flavor.
Perfectly warm from the oven, this bread pudding boasts a custardy interior with crispy, caramelized edges that melt in your mouth. The Grand Marnier infuses every bite with a subtle citrus warmth, making it irresistible alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent finish.
Grand Marnier Cheesecake
Holiday baking always brings back memories of my grandmother’s kitchen, where the scent of orange and vanilla would fill the air. This Grand Marnier Cheesecake is my festive twist on her classic recipe—a rich, creamy dessert that feels both elegant and comforting. I love making it for Christmas Eve because it’s a showstopper that’s surprisingly simple to prepare, and the splash of liqueur adds a warm, grown-up flair that everyone adores.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups finely crushed graham cracker crumbs
– ½ cup melted unsalted butter
– 4 packages (8 oz each) full-fat cream cheese, softened to room temperature
– 1 ¼ cups granulated sugar
– 4 large farm-fresh eggs, at room temperature
– 1 cup sour cream
– ¼ cup all-purpose flour
– ¼ cup Grand Marnier orange liqueur
– 2 tsp pure vanilla extract
– 1 tsp finely grated orange zest
Instructions
1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, combine the finely crushed graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan, using the back of a spoon to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then remove and let it cool on a wire rack. Tip: Cooling the crust prevents it from getting soggy when you add the filling.
5. In a large mixing bowl, beat the softened full-fat cream cheese with the granulated sugar on medium speed for 3–4 minutes until smooth and creamy.
6. Add the farm-fresh eggs one at a time, beating well after each addition until fully incorporated.
7. Mix in the sour cream, all-purpose flour, Grand Marnier orange liqueur, pure vanilla extract, and finely grated orange zest until just combined. Tip: Avoid overmixing to keep the cheesecake light and prevent cracks.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Place the springform pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the pan. Tip: This water bath ensures even baking and a creamy texture.
10. Bake at 325°F for 55–60 minutes until the edges are set but the center still jiggles slightly.
11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
12. Remove from the oven, run a knife around the edges to loosen, and refrigerate for at least 6 hours or overnight until fully set.
Every bite of this cheesecake melts into a velvety smooth texture, with the bright orange zest and Grand Marnier cutting through the richness for a balanced, sophisticated flavor. I like to serve it chilled with a drizzle of dark chocolate sauce or fresh berries for a festive touch that makes it perfect for holiday gatherings.
Grand Marnier Cranberry Sauce
Kind of magical how a simple cranberry sauce can transform a holiday table, isn’t it? I used to dread the canned, jellied stuff until I discovered this Grand Marnier version—it’s become my non-negotiable Thanksgiving and Christmas side. The orange liqueur adds a sophisticated warmth that makes the whole house smell like celebration.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of fresh, plump cranberries
– 1 cup of granulated white sugar
– 1 cup of freshly squeezed orange juice
– 1/2 cup of rich, amber-colored Grand Marnier liqueur
– 1 teaspoon of finely grated orange zest
– 1/4 teaspoon of fine sea salt
– 1 cinnamon stick
Instructions
1. Rinse 12 ounces of fresh, plump cranberries under cool water in a colander, discarding any soft or blemished berries—this ensures a vibrant, tart flavor in your final sauce.
2. In a medium-sized, heavy-bottomed saucepan, combine 1 cup of granulated white sugar, 1 cup of freshly squeezed orange juice, 1/2 cup of rich, amber-colored Grand Marnier liqueur, 1 teaspoon of finely grated orange zest, 1/4 teaspoon of fine sea salt, and 1 cinnamon stick.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon until the sugar fully dissolves, which should take about 3-4 minutes.
4. Tip: Reduce the heat to medium once boiling to prevent splattering and maintain a gentle simmer for even cooking.
5. Add the rinsed cranberries to the saucepan and stir to coat them evenly in the liquid.
6. Cook the mixture, stirring occasionally, until the cranberries begin to pop and soften, which typically takes 8-10 minutes—you’ll hear a soft popping sound and see the sauce thicken slightly.
7. Tip: For a chunkier texture, remove the saucepan from the heat when about half the cranberries have popped; for a smoother sauce, cook until most are burst.
8. Carefully remove the cinnamon stick from the saucepan using tongs and discard it.
9. Transfer the cranberry sauce to a heatproof bowl or container and let it cool to room temperature for about 30 minutes, which allows the flavors to meld and the sauce to set properly.
10. Tip: If not serving immediately, cover the sauce and refrigerate it for up to 5 days—it thickens further when chilled, making it perfect for make-ahead planning.
Just spoon this glossy, jewel-toned sauce onto your holiday plate and watch it steal the show. The texture is luxuriously thick with bursts of tart cranberry, balanced by the sweet, citrusy depth from the Grand Marnier—it’s fantastic dolloped over roasted turkey, swirled into yogurt, or even as a topping for vanilla ice cream for a festive dessert twist.
Grand Marnier Roasted Duck
Every holiday season, I find myself craving something a bit more luxurious than the usual turkey or ham—something that feels celebratory but still approachable for a home cook. That’s where this Grand Marnier Roasted Duck comes in; it’s my go-to showstopper that never fails to impress, and the orange liqueur adds a wonderfully bright, sophisticated note that cuts through the richness perfectly.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 whole duck (about 5-6 pounds), patted dry with paper towels
– 2 tablespoons of coarse kosher salt
– 1 tablespoon of freshly ground black pepper
– 1 cup of freshly squeezed orange juice
– 1/2 cup of Grand Marnier orange liqueur
– 4 sprigs of fresh thyme
– 2 tablespoons of unsalted butter, softened
– 1 tablespoon of honey
Instructions
1. Preheat your oven to 325°F and place a wire rack inside a large roasting pan.
2. Score the skin of the duck in a crosshatch pattern with a sharp knife, being careful not to cut into the meat—this helps render the fat for crispy skin.
3. Rub the duck all over with the coarse kosher salt and freshly ground black pepper, ensuring it’s evenly coated.
4. In a small bowl, whisk together the freshly squeezed orange juice, Grand Marnier orange liqueur, and honey until smooth.
5. Place the duck breast-side up on the wire rack in the roasting pan and tuck the fresh thyme sprigs into the cavity.
6. Brush the duck with half of the orange-Grand Marnier mixture, reserving the rest for basting later.
7. Roast the duck in the preheated oven for 2 hours, basting it with the reserved mixture every 30 minutes to build a glossy, flavorful glaze.
8. After 2 hours, increase the oven temperature to 400°F and roast for an additional 30 minutes, or until the skin is deep golden brown and crispy, and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
9. Remove the duck from the oven and let it rest on a cutting board for 15 minutes—this allows the juices to redistribute for juicier meat.
10. While the duck rests, skim the fat from the pan juices and simmer them with the softened unsalted butter to create a simple, rich sauce.
11. Carve the duck and serve it drizzled with the pan sauce.
Really, the magic of this dish lies in that contrast between the succulent, tender meat and the crackling-crisp skin, all infused with the bright citrus and subtle warmth of Grand Marnier. I love pairing it with something simple like roasted root vegetables or a bitter greens salad to balance the richness, making it a festive centerpiece that’s as delicious as it is memorable.
Grand Marnier Chocolate Mousse
Perfect for holiday gatherings or a special date night, this Grand Marnier Chocolate Mousse is my go-to showstopper dessert. I first made it years ago for a festive dinner party, and now it’s a tradition in my home—there’s something magical about that rich chocolate and orange liqueur combination that feels both elegant and comforting.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
- 8 ounces of high-quality dark chocolate (70% cacao), finely chopped
- 3 large farm-fresh eggs, separated
- 1/4 cup of granulated sugar
- 1/2 cup of heavy whipping cream, cold
- 1/4 cup of Grand Marnier orange liqueur
- 1 teaspoon of pure vanilla extract
- A pinch of fine sea salt
- Optional: fresh orange zest for garnish
Instructions
- Place the finely chopped high-quality dark chocolate in a heatproof bowl.
- Create a double boiler by setting the bowl over a saucepan with 1 inch of simmering water, ensuring the bowl does not touch the water.
- Stir the chocolate constantly with a spatula until it is completely melted and smooth, about 3-5 minutes, then remove from heat and let cool slightly. Tip: Avoid overheating to prevent the chocolate from seizing.
- In a separate large bowl, use a hand mixer to whip the cold heavy whipping cream on medium-high speed until it forms stiff peaks, about 2-3 minutes, then set aside.
- In another clean bowl, beat the 3 large farm-fresh egg whites with the pinch of fine sea salt on medium speed until foamy, about 1 minute.
- Gradually add the 1/4 cup of granulated sugar while continuing to beat on high speed until the egg whites form glossy, stiff peaks, about 2-3 minutes. Tip: Ensure no yolk gets into the whites for best volume.
- Whisk the 3 large farm-fresh egg yolks, 1/4 cup of Grand Marnier orange liqueur, and 1 teaspoon of pure vanilla extract into the slightly cooled melted chocolate until fully combined.
- Gently fold one-third of the whipped egg whites into the chocolate mixture using a spatula to lighten it.
- Carefully fold in the remaining whipped egg whites until no white streaks remain, being gentle to keep the mixture airy.
- Fold in the whipped heavy whipping cream in two additions until just incorporated. Tip: Overmixing can deflate the mousse, so stop as soon as it’s uniform.
- Divide the mousse evenly among 6 serving glasses or bowls.
- Refrigerate the mousse for at least 4 hours, or preferably overnight, until set and chilled through.
- Garnish with optional fresh orange zest before serving, if desired.
Nothing beats the velvety, cloud-like texture of this mousse as it melts on your tongue, with the deep chocolate flavor beautifully balanced by the bright, citrusy notes of Grand Marnier. For a creative twist, I love serving it in espresso cups with a dollop of whipped cream and a dark chocolate shard on top—it’s a decadent treat that always impresses!
Grand Marnier Caramel Sauce
Unwrapping gifts on Christmas Eve always makes me crave something decadent and warm—like this Grand Marnier Caramel Sauce, which I first tried at a holiday party years ago and have been perfecting ever since. It’s the kind of luxurious treat that turns simple desserts into something special, and I love how the orange liqueur cuts through the sweetness with a bright, sophisticated note. Making it has become my little pre-dinner ritual while the tree twinkles in the background.
Serving: about 1.5 cups | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup granulated white sugar
– 6 tablespoons unsalted butter, cut into tablespoon-sized pieces
– ½ cup heavy cream, at room temperature
– 2 tablespoons Grand Marnier orange liqueur
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Place 1 cup granulated white sugar in a heavy-bottomed medium saucepan over medium heat.
2. Stir the sugar constantly with a wooden spoon for 5–7 minutes until it melts completely into a smooth, amber-colored liquid, watching closely to prevent burning—this is your caramel base.
3. Tip: If sugar crystals form on the sides of the pan, brush them down with a wet pastry brush to ensure even melting.
4. Reduce the heat to low and carefully add 6 tablespoons unsalted butter, cut into tablespoon-sized pieces, stirring continuously until fully melted and combined, about 2 minutes.
5. Slowly pour in ½ cup heavy cream, at room temperature, while stirring constantly; the mixture will bubble vigorously, so be cautious.
6. Tip: Using room-temperature cream helps prevent the caramel from seizing and creates a smoother sauce.
7. Let the sauce simmer gently for 3–4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
8. Remove the saucepan from the heat and stir in 2 tablespoons Grand Marnier orange liqueur, 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt until fully incorporated.
9. Tip: Adding the liqueur off the heat preserves its vibrant orange flavor without cooking off the alcohol too much.
10. Allow the sauce to cool in the pan for 10 minutes before transferring to a glass jar or serving bowl.
Nothing beats the silky, buttery texture of this caramel as it drapes over desserts, with the Grand Marnier adding a warm, citrusy depth that makes it feel festive. I love drizzling it over vanilla ice cream for a quick treat or gifting it in jars—it keeps the holiday spirit alive long after the tree comes down.
Grand Marnier Poached Pears
Nothing says holiday elegance quite like a dessert that looks like it took hours but is surprisingly simple to pull together. I first made these Grand Marnier Poached Pears for a last-minute dinner party years ago, and they’ve been my secret weapon ever since—they always make me look far more organized than I actually am!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 firm, ripe Bosc pears
– 2 cups of rich, full-bodied red wine (like a Cabernet Sauvignon)
– 1 cup of granulated white sugar
– 1 whole cinnamon stick
– 2 whole star anise pods
– 1 strip of bright orange zest (about 2 inches long)
– 1/4 cup of premium Grand Marnier liqueur
– 1/2 cup of cold, heavy whipping cream
– 1 tablespoon of confectioners’ sugar
– 1/2 teaspoon of pure vanilla extract
Instructions
1. Peel the 4 firm, ripe Bosc pears carefully, leaving the stems intact for a beautiful presentation.
2. Use a melon baller or small spoon to core each pear from the bottom, removing the seeds.
3. In a medium saucepan just large enough to hold the pears lying down, combine the 2 cups of rich, full-bodied red wine, 1 cup of granulated white sugar, 1 whole cinnamon stick, 2 whole star anise pods, and the 1 strip of bright orange zest.
4. Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar fully dissolves, about 3-4 minutes.
5. Tip: A gentle simmer means small bubbles just breaking the surface—avoid a rolling boil to prevent the pears from breaking apart.
6. Carefully place the peeled and cored pears into the simmering liquid, ensuring they are mostly submerged.
7. Reduce the heat to low, cover the saucepan with a lid, and let the pears poach for 20-25 minutes, turning them halfway through with a spoon for even color.
8. Tip: The pears are done when a paring knife slides into the thickest part with little resistance, similar to a ripe avocado.
9. While the pears poach, pour the 1/4 cup of premium Grand Marnier liqueur into a small bowl and set it aside.
10. In a separate mixing bowl, combine the 1/2 cup of cold, heavy whipping cream, 1 tablespoon of confectioners’ sugar, and 1/2 teaspoon of pure vanilla extract.
11. Use a hand mixer or whisk to whip the cream mixture on medium-high speed until it forms soft peaks, about 2-3 minutes.
12. Tip: For best results, chill your bowl and beaters in the freezer for 10 minutes before whipping—this helps the cream hold its shape.
13. After 20-25 minutes, use a slotted spoon to transfer the poached pears to a plate or serving dish.
14. Stir the reserved 1/4 cup of Grand Marnier into the poaching liquid still in the saucepan.
15. Increase the heat to medium and simmer the liquid uncovered for 5-7 minutes, until it reduces by about half and thickens slightly into a syrup.
16. Spoon the warm Grand Marnier syrup over the poached pears.
17. Serve each pear with a generous dollop of the vanilla whipped cream on the side.
Grand as these pears look on the plate, the real magic is in the first bite—the tender, wine-infused fruit gives way to a warm, spiced syrup with a bright orange kick from the Grand Marnier. I love serving them slightly warm with the cool cream melting into the syrup, or for a festive twist, crumble some ginger snaps over the top for a bit of crunch.
Grand Marnier Whipped Cream
Sometimes the simplest recipes make the biggest impact, and this Grand Marnier Whipped Cream is a perfect example. I first fell for it years ago when a friend served it over warm gingerbread, and now it’s my go-to for instantly elevating any dessert from a simple weeknight treat to a special occasion showstopper. It’s the kind of effortless magic I love to have in my back pocket.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of heavy whipping cream, well-chilled
– 1/4 cup of granulated white sugar
– 2 tablespoons of Grand Marnier liqueur
– 1 teaspoon of pure vanilla extract
– A tiny pinch of fine sea salt
Instructions
1. Place a large metal mixing bowl and the beaters of a hand mixer in your freezer for about 15 minutes to get them very cold; this helps the cream whip faster and hold its shape better.
2. Pour the 2 cups of well-chilled heavy whipping cream into the chilled bowl.
3. Add the 1/4 cup of granulated white sugar, the 2 tablespoons of Grand Marnier liqueur, the 1 teaspoon of pure vanilla extract, and the tiny pinch of fine sea salt to the bowl.
4. Using the chilled beaters, begin whipping the mixture on medium speed for about 1 minute until the ingredients are just combined.
5. Increase the mixer speed to high and continue whipping. Watch closely; the cream is ready when it forms stiff peaks that hold their shape when you lift the beaters, which should take about 2 to 3 minutes total. Be careful not to over-whip, or it will become grainy and turn into butter.
6. Use the whipped cream immediately, or for best results, cover and refrigerate it for up to 2 hours before serving to let the flavors meld.
Velvety and luxuriously smooth, this cream has a sophisticated orange-citrus aroma from the Grand Marnier that perfectly balances the rich sweetness. I love dolloping it over a warm chocolate lava cake, where it melts just slightly, or using it to fill delicate profiteroles for an elegant touch.
Grand Marnier Ice Cream
Finally, after years of experimenting with boozy desserts, I’ve landed on a Grand Marnier ice cream that’s so smooth and flavorful, it’s become my go-to for holiday gatherings. It all started when I wanted to use up a gifted bottle of the orange liqueur, and now I make it every December—the rich, citrusy aroma filling my kitchen is pure festive magic. Trust me, this recipe is simpler than it sounds and delivers a sophisticated treat that’s sure to impress.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups of heavy cream, cold and velvety
– 1 cup of whole milk, fresh and creamy
– ¾ cup of granulated sugar, fine and white
– 6 large egg yolks, farm-fresh and golden
– ¼ cup of Grand Marnier, premium orange liqueur with a bright, zesty aroma
– 1 teaspoon of pure vanilla extract, aromatic and smooth
– 1 pinch of kosher salt, flaky and coarse
Instructions
1. In a medium saucepan over medium heat, combine 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, and 1 pinch of kosher salt, stirring constantly with a whisk until the sugar dissolves completely and the mixture is warm to the touch, about 5 minutes—do not let it boil.
2. In a separate medium bowl, whisk 6 large egg yolks vigorously until they turn pale yellow and slightly thickened, about 2 minutes; this helps create a smooth custard base.
3. Slowly pour about 1 cup of the warm cream mixture into the egg yolks while whisking continuously to temper them and prevent curdling.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream, stirring constantly over low heat until the custard thickens enough to coat the back of a spoon, about 5–7 minutes; if using a thermometer, it should reach 170°F.
5. Remove the saucepan from the heat and immediately stir in ¼ cup of Grand Marnier and 1 teaspoon of pure vanilla extract until fully incorporated.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, ensuring a silky texture.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until completely chilled.
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20–25 minutes.
9. Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm before serving.
Oh, the result is pure bliss—creamy and luxurious with a subtle orange warmth that lingers on the palate. I love scooping it into chilled bowls and garnishing with a sprinkle of orange zest or a drizzle of dark chocolate for an extra touch of elegance; it’s the perfect finale to a cozy winter meal.
Grand Marnier Margarita
Holiday gatherings always call for something special, and this Grand Marnier Margarita is my go-to festive cocktail that never fails to impress. I first discovered this twist on a classic during a cozy Christmas Eve years ago, and now it’s a tradition in my home—perfect for sipping by the fire while wrapping last-minute gifts. It’s surprisingly simple to make, blending the bright citrus of a traditional margarita with the warm, orange-kissed depth of Grand Marnier for a drink that feels both celebratory and comforting.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz high-quality silver tequila
– 2 oz vibrant, freshly squeezed lime juice (from about 2 juicy limes)
– 2 oz rich, orange-flavored Grand Marnier liqueur
– 1 oz simple syrup (made with fine granulated sugar)
– Coarse kosher salt for rimming
– Fresh lime wedges for garnish
– Ice cubes (preferably large, clear cubes for slower melting)
Instructions
1. Chill two margarita glasses by placing them in the freezer for 5 minutes—this keeps the drink colder longer without over-diluting it.
2. Run a fresh lime wedge around the rim of each chilled glass to moisten it evenly.
3. Pour coarse kosher salt onto a small plate and dip each glass rim into the salt, twisting gently to coat it fully for a perfect salty edge.
4. In a cocktail shaker, combine 4 oz high-quality silver tequila, 2 oz vibrant, freshly squeezed lime juice, 2 oz rich, orange-flavored Grand Marnier liqueur, and 1 oz simple syrup.
5. Fill the shaker with ice cubes, ensuring they’re packed to about three-quarters full for optimal chilling.
6. Securely close the shaker and shake vigorously for 15–20 seconds until the outside feels frosty—this aerates the drink for a smoother texture.
7. Strain the mixture into the prepared glasses over fresh ice cubes, avoiding the shaker ice to prevent dilution.
8. Garnish each glass with a fresh lime wedge on the rim for a bright, aromatic finish.
Delightfully balanced, this margarita offers a silky mouthfeel with a tangy lime kick that mellows into the warm, citrusy notes of Grand Marnier. Serve it alongside spiced nuts or dark chocolate for a festive pairing, or double the batch for a crowd—it’s as versatile as it is delicious, with the salted rim adding a savory contrast that keeps every sip interesting.
Summary
Whether you’re celebrating a milestone or simply treating yourself, these 20 Grand Marnier recipes offer a touch of elegance and indulgence. We hope you find inspiration to create something special in your kitchen! Give a recipe a try, then let us know your favorite in the comments below. If you enjoyed this roundup, please share it on Pinterest to spread the joy of festive cooking.
