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Orange Amaretto Cranberry Sauce

Orange amaretto cranberry sauce made by simmering cranberries until they burst and the mixture turns glossy and thick. Finished with amaretto and orange zest for a bright, aromatic side that chills well.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Orange amaretto cranberry sauce
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup orange juice
  • 0.25 cup water
  • 0.25 cup amaretto
  • 1 tsp orange zest
  • 0.125 salt pinch
  • 2 tbsp sliced almonds, toasted

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry base
  1. Bring sugar, orange juice, water, and salt to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves and the liquid looks clear and bubbling.
  2. Add the cranberries and return to a boil, then reduce to a simmer and cook for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens enough to coat a spoon.
Finish and chill
  1. Remove the saucepan from the heat and stir in amaretto and orange zest until the sauce turns evenly fragrant and glossy.
  2. Cool the sauce to room temperature, then chill before serving until set and cold, about 1-2 hours.
Serve
  1. Top the chilled cranberry sauce with toasted sliced almonds just before serving for a fresh crunch.

Notes

For the thickest texture, simmer until the berries have fully burst and the sauce coats the back of a spoon; it will thicken a bit more as it chills. Store covered in the refrigerator up to 5 days; freeze in an airtight container up to 2 months. For a non-alcohol option, replace the amaretto with an equal amount of orange juice and add an extra pinch of orange zest.