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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is cooked until the berries burst, then finished with marmalade for a glossy, jewel-toned texture. A quick simmer with lemon juice and a pinch of salt makes it bright, sweet-tart, and spoon-ready.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. In a saucepan, bring sugar and water to a boil over medium-high heat, stirring until the sugar dissolves. Look for rapid bubbling across the surface.
  2. Add the fresh cranberries and return to a boil, then reduce to a gentle simmer. Simmer 10 minutes, and watch for berries to burst and thicken slightly.
Finish and glaze
  1. Stir in the orange marmalade, lemon juice, and salt until evenly combined. The mixture should look speckled and glossy.
  2. Simmer for 2-3 minutes, stirring occasionally, until the sauce turns glossy and coats a spoon. You should see a thicker, syrupy consistency.
Chill before serving
  1. Cool the cranberry sauce to room temperature, then transfer to a container. Cover and chill before serving.

Notes

For the best texture, simmer just until the berries burst and the sauce turns glossy—overcooking can make it too thick. Store covered in the refrigerator up to 5 days; freeze yes (up to 2 months) and thaw in the fridge before serving. To make it less sweet, reduce sugar to 1/2 cup while keeping the marmalade and lemon juice.