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Orange Amaretto Cranberry Sauce

Orange amaretto cranberry sauce with glossy, thickened berries simmered until they burst. Finished with amaretto and orange zest, then chilled for a sliceable spoon-tender texture.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Orange Amaretto Cranberry Sauce
  • 12 oz fresh cranberries Fresh berries for the best burst-and-thicken texture.
  • 0.75 cup sugar Sweetens and helps the sauce thicken during simmering.
  • 0.75 cup orange juice Provides citrus flavor and liquid for the syrup base.
  • 0.25 cup water Thins the initial syrup so the berries simmer evenly.
  • 0.25 cup amaretto Stir in off heat to keep the flavor bright.
  • 1 tsp orange zest Fold in after removing from heat; save some for serving if desired.
  • 1 salt Use a pinch to balance the sweetness.
  • 2 tbsp sliced almonds, toasted Add just before serving for crunch.

Equipment

  • 1 saucepan

Method
 

Simmer the cranberry base
  1. Bring sugar, orange juice, water, and salt to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves.
  2. Add fresh cranberries, then simmer for 10-12 minutes until the berries burst and the sauce thickens enough to coat a spoon.
Finish and chill
  1. Remove the saucepan from the heat, then stir in amaretto and orange zest until the sauce turns glossy and fragrant.
  2. Cool to room temperature, then chill until set before serving.
Serve
  1. Spoon the chilled cranberry sauce into a bowl and top with toasted sliced almonds just before serving.

Notes

Pro tip: Chill until the sauce is firm enough to hold its shape, but stir once before serving if it thickens too much. Store covered in the refrigerator for up to 5 days. Freezing is not recommended because the texture can turn grainy after thawing. For a lower-sugar option, replace the sugar with a 1:1 substitute made for cooking and follow the package guidance.