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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is a quick stovetop simmer that turns fresh berries glossy and jammy. Cook until the berries burst, then chill for a thick, spoonable finish streaked with golden citrus flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 2 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 240
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
  • 0.06 salt

Equipment

  • 1 saucepan

Method
 

Cook the cranberry syrup
  1. Bring sugar and water to a boil in a saucepan over medium-high heat. Keep it at a steady boil so the sugar fully dissolves.
  2. Add fresh cranberries and simmer for 10 minutes, stirring occasionally. Watch for the berries to burst and the mixture to thicken slightly.
Flavor and finish
  1. Stir in orange marmalade, lemon juice, and salt. Mix until everything is evenly incorporated with no streaks.
  2. Simmer for 2-3 minutes until glossy and more jammy. The sauce should coat the spoon and look shiny.
Chill and serve
  1. Cool the cranberry sauce to room temperature before chilling. The surface should no longer look steamy.
  2. Chill before serving for at least 2 hours. Serve cold so the sauce holds its thick, spoonable texture.

Notes

Pro tip: simmer just until the berries burst—overcooking can make the sauce looser. Store covered in the refrigerator for up to 7 days; freeze up to 2 months (thaw overnight in the fridge, then stir). For a lower-sugar option, use a sugar substitute designed for preserves/1:1 baking, and simmer until glossy to confirm thickness.