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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is a quick stovetop recipe that simmers fresh cranberries until they burst, then finishes glossy with citrus and jammy flavor. Cool and chill for a thick, spoonable texture streaked with golden marmalade.
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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: 190
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce with orange marmalade
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup water
  • 0.5 cup orange marmalade
  • 1 tbsp lemon juice
  • 0.25 tsp salt Use a pinch.

Equipment

  • 1 saucepan

Method
 

Cook the cranberry mixture
  1. Bring sugar and water to a boil in a saucepan over medium-high heat until it reaches a steady boil, about 2 to 3 minutes, with small bubbles across the surface.
  2. Add fresh cranberries and reduce to a simmer; simmer for 10 minutes until the berries burst and you see thickening red fruit pieces throughout.
Finish and thicken
  1. Stir in orange marmalade, lemon juice, and salt, then cook at a gentle simmer for 2 to 3 minutes until glossy, with the sauce looking smoother and lightly thickened.
Cool and chill
  1. Cool the cranberry sauce to room temperature, then chill before serving so it thickens further and holds its shape when spooned.

Notes

For a smoother spread, press the cooled sauce through a sieve before chilling; for chunkier texture, leave as-is. Refrigerate in a covered container for up to 5 days. Freezing works well for up to 2 months—thaw overnight in the fridge and stir to refresh the sheen. For a lower-sugar option, use a sugar substitute measured 1:1 for baking and simmer as directed.