1. Combine wine and cranberries in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain wine through fine-mesh strainer into medium saucepan, reserving cranberries.

2. Add orange juice, sage leaves, and shallots to wine and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 cup, 14 to 16 minutes. Add cream and reduce again to 3/4 cup, about 5 minutes. Discard sage leaves. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in cranberries, orange zest, minced sage, Grand Marnier, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let sauce cool completely and refrigerate for up to 2 days. Reheat in small saucepan over medium-low heat, stirring frequently, until warm.

Makes 1 3/4 cups