This cranberry sauce is a sweet and tangy treat, thanks to the zesty addition of orange marmalade. It’s perfect for adding a burst of flavor to your holiday meals!
I always make extra because it’s so good that we use it on sandwiches later. Who knew leftover cranberry sauce could taste so amazing on turkey sandwiches? Yum!
It’s easy to whip up, and the bright orange color makes it a festive addition to the table. Trust me, your taste buds will thank you for trying this delightful sauce!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are the best for this recipe as they provide that signature tartness. If you’re in a pinch, frozen cranberries work just as well! Just make sure to thaw them before cooking.
Orange Marmalade: This is key for adding sweetness and citrus flavor. If you don’t have orange marmalade, you can substitute it with apricot jam or any citrus-based preserve to maintain that fruity essence.
Sugar: Granulated sugar is standard for balancing the tartness of the cranberries. If you want a healthier option, try using honey or maple syrup—just adjust the amount to taste!
Orange Zest: Adding zest really enhances the flavor! If you don’t have oranges, lemon zest can be a good alternative, bringing brightness to the dish.
Cinnamon: This is optional, but I find a pinch gives a nice warm spice undertone. For a different spice twist, consider nutmeg or allspice as a replacement.
What’s the Best Way to Cook Cranberries Without Burning Them?
Cooking cranberries requires some care, but it’s pretty straightforward! The goal is to create a sauce while preventing any burning. Here’s how you can do it:
- Use a medium saucepan, which helps with even heat distribution.
- Start by bringing the sugar and water to a boil. Stirring helps dissolve the sugar quickly.
- When adding cranberries, keep the heat at medium. This helps them cook without sticking or burning.
- Stir regularly and watch for popping sounds—that’s cranberries bursting and releasing their juices!
- Once most cranberries have burst (about 10 minutes), mix in your orange marmalade while the heat is still on for a smooth blend.
With these steps, you’ll have a delicious and perfectly cooked cranberry sauce every time!
Cranberry Sauce With Orange Marmalade
Ingredients You’ll Need:
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/3 cup (110 g) orange marmalade
- 1 tsp orange zest (optional, for extra brightness)
- 1/2 tsp cinnamon (optional, for warmth)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. Then, allow an additional 2 hours for chilling in the fridge. So, plan for a total of about 2 hours and 15 minutes before it’s ready to be served!
Step-by-Step Instructions:
1. Rinse the Cranberries:
Start by rinsing the cranberries under cold water. Look closely and discard any that are soft or bruised. This ensures that your sauce will be fresh and tasty!
2. Boil Sugar and Water:
In a medium saucepan, mix together the granulated sugar and water. Place the saucepan over medium-high heat and bring it to a boil. Stir occasionally to help the sugar dissolve completely.
3. Cook the Cranberries:
Once the sugar water is boiling, add the cranberries to the saucepan. Reduce the heat to medium and let them cook. Stir occasionally for about 10 minutes, or until most of the cranberries have burst open. You should hear some popping!
4. Mix in Orange Marmalade:
After the cranberries have burst, stir in the orange marmalade. Keep stirring until it melts and combines well with the cranberry mixture, creating a beautiful sauce.
5. Season the Sauce:
If you’re using orange zest and cinnamon, add them now! Stir everything together to mix in those lovely flavors.
6. Cool Down:
Remove the saucepan from the heat and let the sauce cool to room temperature. As it cools, you’ll notice it thickening up nicely.
7. Chill:
Transfer your cranberry sauce to a serving bowl or container. Cover it and place it in the fridge for at least 2 hours before serving. This chilling time helps the flavors meld perfectly.
8. Serve and Enjoy:
Once chilled, your cranberry sauce is ready! Serve it cold or at room temperature alongside your favorite holiday dishes.
This recipe yields a vibrant, sweet-tart cranberry sauce with a lovely citrus twist from the orange marmalade, making it a wonderful addition to your festive table!
Can I Use Frozen Cranberries for This Recipe?
Absolutely! Frozen cranberries work perfectly in this recipe. Just make sure to thaw them before cooking if you want a quicker cook time, but you can also cook them directly from frozen—just allow a couple more minutes for them to break down.
Can I Make This Sauce Ahead of Time?
Yes, you can! This cranberry sauce can be made up to a week in advance. Just store it in an airtight container in the refrigerator, and it will only get better as the flavors meld together over time.
How Do I Store Leftover Cranberry Sauce?
Store any leftovers in an airtight container in the refrigerator for up to one week. You can also freeze it for up to three months—just ensure it’s in a freezer-safe container. Thaw in the fridge overnight before serving.
What Can I Use Instead of Orange Marmalade?
If you don’t have orange marmalade, you can substitute it with apricot jam or any citrus-based preserve for a similar sweet and tangy flavor. Adjust the amount to taste based on how sweet you like it!