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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is a quick stovetop simmer that turns bright berries glossy and jammy. This recipe simmers until the cranberries burst, then finishes with orange marmalade for a streaked, aromatic finish.
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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 base and flavoring
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup water
  • 0.5 cup orange marmalade
  • 1 tbsp lemon juice
  • 0.25 salt pinch

Equipment

  • 1 saucepan

Method
 

Cook the cranberry mixture
  1. Bring the sugar and water to a boil in a saucepan over medium-high heat; keep it at a steady boil until the sugar looks fully dissolved. Visual cue: small fast bubbles rolling across the surface.
  2. Add the fresh cranberries and simmer for 10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Visual cue: cranberries split open and release juice.
Finish and thicken
  1. Stir in the orange marmalade, lemon juice, and salt, mixing until evenly combined. Visual cue: golden streaks swirl through the deep red sauce.
  2. Simmer for 2–3 minutes until the sauce turns glossy and looks more cohesive. Visual cue: a light sheen forms on the spoon and the surface looks smoother.
Chill before serving
  1. Cool the cranberry sauce, then chill before serving to let it set and improve the texture. Visual cue: sauce becomes thicker and spoonable after cooling.

Notes

Pro tip: keep the simmer gentle after the berries burst so the sauce stays glossy instead of breaking down. Store covered in the refrigerator for up to 5 days; freeze up to 2 months for best texture after thawing. For a lower-sugar option, use a 1:1 sugar substitute that measures by volume (check label directions for simmering).