Orange Amaretto Cranberry Sauce

Orange amaretto cranberry sauce made with a quick boil-and-simmer method for burst-tender berries and a glossy, thickened texture. Stir in amaretto and orange zest off the heat for bright flavor, then chill until spoonable.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 8 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

Cranberries

12 oz fresh cranberries

Sweetener and liquids

0.75 cup sugar
0.75 cup orange juice
0.25 cup water
0.25 cup amaretto
1 tsp orange zest
1 salt pinch

Toppings

2 tbsp sliced almonds, toasted

Equipment

1 cast iron skillet

Method

Boil the base

In a saucepan, bring sugar, orange juice, water, and salt to a boil over high heat, stirring until the sugar dissolves. Look for active bubbling across the surface.

Simmer until thick

Add fresh cranberries and reduce to a simmer, keeping bubbles gentle. Simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a glossy, spoon-coating consistency.

Flavor and finish

Remove the saucepan from heat and stir in amaretto and orange zest. The mixture should look glossy and slightly darker, with no harsh alcohol smell as it warms down.

Cool and chill

Cool the sauce to room temperature, then chill before serving. For best texture, serve after it sets and thickens in the refrigerator.

Serve with toasted almonds

Just before serving, top the cranberry sauce with toasted sliced almonds. Add them at the last moment for crunch and a visible, toasted garnish.

Notes

Pro tip: simmer just until the berries burst and the sauce thickens—cooling will further set it. Store covered in the refrigerator up to 5 days (no need to reheat). Freeze up to 2 months in a sealed container; thaw overnight in the fridge and stir. For a lower-sugar option, substitute with a 1:1 sugar replacement designed for cooking, and simmer until thick as directed.