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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is a quick simmer that turns fresh cranberries glossy and burst-tender, with a streak of sweet citrus. Bright lemon juice and a pinch of salt balance the marmalade for a smooth, spoonable finish.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 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 saucepan

Method
 

Cook the cranberry mixture
  1. Bring the sugar and water to a boil in a saucepan over medium-high heat, watching until the surface is actively bubbling.
  2. Add the fresh cranberries and simmer for 10 minutes, stirring occasionally, until the berries burst and the liquid thickens slightly.
  3. Stir in the orange marmalade, lemon juice, and salt until fully combined, then return the mixture to a simmer.
  4. Simmer for 2-3 minutes, stirring, until the sauce turns glossy and coats the spoon.
Cool and chill
  1. Cool the cranberry sauce to room temperature, then cover and chill before serving.

Notes

Pro tip: simmer just until the berries burst and the sauce looks glossy—overcooking can make it too thick. Refrigerate in a covered container for up to 5 days. Freeze in a sealed container for up to 2 months; thaw overnight in the fridge. For a lower-sugar option, use a 1:1 sugar substitute in place of the sugar and follow the same simmer time.