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Orange Amaretto Cranberry Sauce

Orange amaretto cranberry sauce made with a quick simmer until the berries burst, then finished with amaretto and fresh orange zest. Glossy, jammy texture with a bright citrus finish and toasted sliced almonds on top.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Orange Amaretto 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
  • 2 tbsp sliced almonds, toasted

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Bring sugar, orange juice, water, and salt to a boil in a saucepan, stirring until dissolved and bubbling. (Visual cue: active rolling boil across the surface.)
  2. Add fresh cranberries and simmer for 10-12 minutes until the berries burst and the sauce thickens. (Visual cue: cranberries split open and mixture becomes glossy and coats the spoon.)
Finish and chill
  1. Remove the saucepan from the heat, then stir in amaretto and orange zest until fully combined. (Visual cue: sauce turns evenly fragrant and slightly darker.)
  2. Cool the sauce completely, then chill before serving. (Visual cue: surface firms up and thickens as it cools.)
Serve
  1. Top the chilled cranberry sauce with toasted sliced almonds just before serving. (Visual cue: almonds look dry, golden, and lightly toasted.)

Notes

Pro tip: simmer until the sauce coats the back of a spoon—if it looks loose, keep at a steady simmer for a minute or two longer. Refrigerate in a covered container up to 5 days. Freezing is not recommended because the texture can turn grainy after thawing. For an alcohol-free option, replace amaretto with extra orange juice or orange extract to taste, and add the orange zest at the finish.