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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is a bright, glossy side made by simmering fresh cranberries until they burst, then finishing with citrusy marmalade. The result is a thick spoonable sauce with golden streaks of orange.
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Prep Time 5 minutes
Cook Time 15 minutes
chill time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 184
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup water
  • 0.5 cup orange marmalade
  • 1 tbsp lemon juice
  • 1 salt Pinch

Equipment

  • 1 saucepan

Method
 

Cook the cranberry mixture
  1. Bring the sugar and water to a boil in a saucepan over medium-high heat. Keep boiling until it looks clear and actively bubbling.
  2. Add the fresh cranberries and reduce to a simmer, then cook for 10 minutes. Watch for the berries to burst and release their juices so the mixture thickens slightly.
  3. Stir in the orange marmalade, lemon juice, and salt. Mix until the color turns evenly glossy with golden orange streaks.
  4. Simmer for 2-3 minutes, stirring occasionally, until the sauce is glossy and lightly thickened. You should see a smooth sheen when you lift the spoon.
Cool and serve
  1. Cool the cranberry sauce to room temperature. It should thicken as it cools and look glossy in the bowl.
  2. Chill the cranberry sauce before serving. Serve cold for a firmer, spoonable texture with vivid orange highlights.

Notes

Pro tip: For a thicker sauce, let it cool longer before chilling so the pectin sets more firmly. Store covered in the refrigerator for up to 7 days; freeze only if needed for up to 2 months, though texture may soften. For a lower-sugar option, use a 1:1 sugar substitute designed for cooking so the simmer thickens similarly.