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Orange Amaretto Cranberry Sauce

Orange amaretto cranberry sauce with glossy, burst-berry texture—simmered until thick, then finished with orange zest and amaretto. Chill for a sliceable, spoonable side that tastes bright and gently boozy.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

cranberry sauce
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup orange juice
  • 0.25 cup water
  • 0.25 cup amaretto
  • 1 tsp orange zest
  • 1 salt pinch of salt
  • 2 tbsp sliced almonds, toasted

Equipment

  • 1 cast iron skillet

Method
 

Simmer the cranberry base
  1. Bring sugar, orange juice, water, and salt to a boil in a saucepan over medium-high heat, until the surface actively bubbles across the pan. The liquid should look clear and rapidly moving before you add the fruit.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. Watch for a syrupy consistency that coats the back of a spoon.
Finish and chill
  1. Remove from heat and stir in amaretto and orange zest until evenly glossy. The sauce should look slightly darker and fragrant as the zest disperses.
  2. Cool completely, then chill until serving. The sauce should be firmer and cold-set when you spoon it.
Serve
  1. Top with toasted sliced almonds just before serving for crunch contrast. Add them at the last moment so they stay toasted and dry.

Notes

Pro tip: cool the sauce in a shallow container so it chills evenly and thickens faster. Store covered in the fridge for up to 5 days; freeze up to 1 month (thaw in the fridge and stir to re-gloss). For a lower-alcohol option, replace the amaretto with an equal amount of orange juice and add 1/2 tsp almond extract to keep the flavor profile.