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Cranberry Sauce with Orange Marmalade

Cranberry Sauce with Orange Marmalade is a quick stovetop side dish with glossy, burst-open cranberries and streaks of golden marmalade. Simmered until thickened, then chilled for a bright, sliceable spoonful.
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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: 155
Ingredients Equipment Method Notes

Ingredients
  

Fresh 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
  • 0.25 tsp salt Pinch

Equipment

  • 1 saucepan

Method
 

Make the cranberry base
  1. Bring the sugar and water to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves and the surface looks actively bubbling.
  2. Add the fresh cranberries and simmer for 10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly.
Finish and set the flavor
  1. Stir in the orange marmalade, lemon juice, and salt until fully combined, with the sauce turning more golden.
  2. Simmer for 2-3 minutes, stirring, until the cranberry sauce looks glossy and coats the back of a spoon.
Chill before serving
  1. Cool the cranberry sauce to room temperature, then cover and chill until it firms up and the texture looks set.

Notes

For the smoothest texture, mash a few burst cranberries against the side of the saucepan during the 10-minute simmer. Refrigerate in a covered container for up to 5 days; freeze for up to 1 month, then thaw in the fridge. For a less-sweet version, reduce sugar to 1/2 cup and taste after simmering, adding a little more only if needed.