Combine the sugar, wine, rosemary, ginger, cranberries and salt in a medium to large saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is dissolved. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture thickens and all berries are split, about 15 minutes.
Remove from the heat. Remove the ginger and rosemary and discard. Cool the mixture for 30 minutes then pour into a blender. Add the Grand Marnier to the blender and process until smooth.
Lightly grease a 3 to 3 1/2 cup mold, or 6 to 8 individual molds. Pour the cranberry sauce into the molds, cover and refrigerate at least 8 hours or up to 2 days.
To remove from the mold, shake the pan back and forth to loosen the sauce from the sides. Invert on a serving plate. If the sauce does not readily come out of the mold, dip the bottom of the pan in very warm water for about 15-30 seconds. Repeat if needed until the sauce releases from the pan.