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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is a quick stovetop simmer that turns fresh cranberries jammy and glossy. The golden citrus notes come from marmalade peel, with a bright finish from lemon juice.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries Use fresh, not frozen, for the best berry burst.
  • 0.75 cup sugar Helps the cranberries soften and thicken as it simmers.
  • 0.75 cup water Used to dissolve the sugar and create the cooking syrup.
  • 0.5 cup orange marmalade Stir in for warm citrus aroma and golden streaks.
  • 1 tbsp lemon juice Brightens the finished flavor.
  • 1 salt A pinch balances the sweetness and fruit tartness.

Equipment

  • 1 saucepan

Method
 

Make the syrup
  1. Bring the sugar and water to a boil in a saucepan over medium-high heat. Reduce to a steady simmer as soon as you reach a bubbling boil, about 2–3 minutes.
Simmer the cranberries
  1. Add the fresh cranberries to the boiling syrup and simmer for 10 minutes. Keep it at a gentle bubble until most berries burst and the mixture begins to thicken.
Flavor and finish
  1. Stir in the orange marmalade, lemon juice, and salt until fully combined. Simmer for 2–3 minutes, stirring, until the sauce looks glossy and cohesive.
Cool and chill
  1. Cool the cranberry sauce to room temperature. Chill before serving so it thickens and slices cleanly on a spoon.

Notes

For a brighter color and more texture, simmer just until the berries burst and keep the bubble gentle—hard boiling can break them down too far. Refrigerate in a covered container for up to 5 days; freezing is not recommended because the texture can turn grainy after thawing. For a lower-sugar option, replace sugar with a 1:1 sugar substitute intended for cooking (use the package directions).