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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade made with a quick simmer until the berries burst, then simmered again for a glossy finish. Bright citrus notes from marmalade and lemon juice make it ideal as a holiday side.
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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
  

Cranberries
  • 12 oz fresh cranberries
Sugar and Water
  • 0.75 cup sugar
  • 0.75 cup water
Orange and Citrus
  • 0.5 cup orange marmalade
  • 1 tbsp lemon juice
Seasoning
  • 0.25 salt pinch

Equipment

  • 1 saucepan

Method
 

Simmer the berries
  1. Bring sugar and water to a boil in a saucepan. Keep it at a steady boil with active bubbling for about 1 minute so the sugar dissolves.
  2. Add cranberries to the boiling mixture and simmer for 10 minutes until the berries burst. Watch for skins splitting and thickening syrup as the sauce forms.
Finish and chill
  1. Stir in orange marmalade, lemon juice, and salt until fully combined. The sauce should turn a warm golden tone with visible specks of cranberry.
  2. Simmer for 2-3 minutes until glossy. Look for a smoother, shiny surface that coats the spoon.
  3. Cool the cranberry sauce completely, then chill before serving. The sauce will thicken as it cools, becoming sliceable-spreadable.

Notes

For the clearest burst effect, keep the simmer steady (not a rolling boil) once the cranberries go in so they soften evenly. Store in the refrigerator for up to 5 days in a covered container; freeze up to 2 months for longer storage (thaw overnight in the fridge). For a less-sweet version, reduce sugar slightly and rely on the marmalade’s sweetness while tasting near the end of cooking.