Bring juice and sugar to a boil in a saucepan. Add berries and cook over medium heat until the berries pop, stirring occasionally. Cook five more minutes then remove from heat. If you’d prefer a sauce that’s smooth, force through a fine mesh strainer, or leave the skins and seeds in for a rougher sauce.
Cool. Add Grand Marnier when cold if using for a dessert sauce. If too thick, sauce can be thinned using a bit more of our juice. Store sealed in the fridge.
*frozen will work too, Cranberries don't always ripen when we tell them too, so if they're a bit early, we pop them in the freeze. Make sure they're bone dry before you put 'em in a freezer bag and they'll hold up perfect.