Go Back

Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is a quick stovetop method that simmers fresh cranberries until they burst, then finishes glossy and spoonable. The citrusy marmalade and lemon juice create a sweet-tang flavor with visible amber streaks.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
chill 30 minutes
Total Time 50 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 pinch

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry base
  1. Bring sugar and water to a boil in a saucepan over medium-high heat, watching for rapid bubbling that coats the spoon with syrup.
  2. Add fresh cranberries and simmer 10 minutes, stirring occasionally, until most berries burst and the sauce looks thick and ruby-red.
Finish and chill
  1. Stir in orange marmalade, lemon juice, and salt, then return to a gentle simmer so the mixture turns glossy and amber-streaked.
  2. Simmer 2-3 minutes until the sauce looks glossy and clings to the back of a spoon.
  3. Cool the cranberry sauce, then chill before serving until set and spoonable.

Notes

For the best texture, simmer until berries are visibly burst; a few whole berries are fine for bite. Store covered in the refrigerator up to 5 days. Freeze up to 2 months; thaw overnight in the fridge and stir to re-gloss. If you want it less sweet, reduce sugar by 2 tbsp and add a little extra lemon juice to keep the flavor bright.