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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is a quick stovetop version with burst-tender berries and a glossy, jammy finish. Simmered with water and sugar, then flavored with marmalade and lemon for bright, streaked citrus flavor.
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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: 235
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
  • 0.125 salt pinch

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Bring 3/4 cup sugar and 3/4 cup water to a boil in a saucepan over medium-high heat, watching for rolling bubbles across the surface.
  2. Add 12 oz fresh cranberries, then simmer for 10 minutes until the berries burst and the mixture thickens slightly.
Flavor and finish
  1. Stir in 1/2 cup orange marmalade, 1 tbsp lemon juice, and a pinch of salt until fully combined and streaked.
  2. Simmer for 2-3 minutes until glossy, with a lightly syrupy look coating the spoon.
Cool and serve
  1. Cool the cranberry sauce at room temperature until no longer hot, then chill before serving for the best set and flavor.

Notes

For a thicker, sliceable consistency, chill overnight in a covered container; it typically keeps 5-7 days in the refrigerator. Freezing is possible for up to 2 months—thaw in the fridge, then stir well. If you want a dairy-free option, you’re already set; for lower sugar, use a sugar-reduction jam or half the sugar and add a little extra marmalade.