Preheat oven to 325°F.
Place cranberries in glass Pyrex pie plate. Sprinkle sugar, then juice, then strips of zest. Do not stir. Cover tightly with foil. Place a large piece of foil, with the edges turned up, on the rack below, in case of overflow.
Bake until juices form and cranberries are very soft, about 1 hour.
Remove from oven, uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared several days ahead. Keep chilled.
Like any jelly or jam, Cranberry Sauce will keep for weeks in the fridge, tightly covered.
Note: Julienne the strips or use a tool to take the zest off in strips for a pretty presentation and wonderfully candied strips.
Keywords: Alcohol, Bon Appetit, Citrus, Condiments, cranberries, cranberry sauce, Family Recipe, Fruit Desserts, Grand Marnier, Sauce, Side, tangerines