Go Back

Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade made on the stovetop until the berries burst and the mixture turns glossy. This quick method finishes with marmalade, lemon juice, and a brief simmer for a bright, jammy texture.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Bring sugar and water to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves. Watch for rapid bubbling that continues across the surface.
  2. Add fresh cranberries and simmer for 10 minutes, stirring occasionally. Cook until the berries burst and the mixture thickens slightly.
Finish the sauce
  1. Stir in orange marmalade, lemon juice, and salt, scraping the bottom to combine. The sauce will look streaked with golden orange.
  2. Simmer for 2-3 minutes until glossy, then remove from heat. You should see a shiny, gently bubbling surface.
Cool and chill
  1. Cool the cranberry sauce to room temperature before serving. The texture will set as it cools.
  2. Chill before serving so it reaches a thicker, spoonable consistency. Serve cold straight from the refrigerator.

Notes

Pro tip: simmer just until the berries burst and the surface looks glossy—overcooking can make the sauce too thick. Store covered in the refrigerator for up to 7 days; freeze up to 2 months (thaw overnight in the fridge). For a lower-sugar option, replace the sugar with an equal-measure sugar substitute that’s designed for cooking and preserves a thick gel.