Actually, the soaking is my idea... Originally the recipe just called for dried cranberries...

but I'm sure it would be fine with just soaking overnight... That's when most of the Grand Marnier is absorbed...
It is good with chopped fresh cranberries too...
I have done a mixture of both in the past...

BTW... they freeze well, without the glaze, wrapped in heavt duty aluminum foil & then plastic wrap...
just thaw to room temp and add the glaze then...