Orange Amaretto Cranberry Sauce

Orange Amaretto Cranberry Sauce made with a quick stovetop simmer that bursts the berries and turns glossy. Bright orange juice, amaretto, and orange zest create a tangy sauce thick enough to spoon over sides.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 8 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Orange Amaretto Cranberry Sauce

12 oz fresh cranberries Use fresh cranberries for the best burst and texture.
0.75 cup sugar Helps thicken the sauce as it simmers.
0.75 cup orange juice Provides bright citrus flavor.
0.25 cup water Used to dissolve sugar at the start.
0.25 cup amaretto Stir in after cooking so the flavor stays forward.
1 tsp orange zest Add after removing from heat for maximum aroma.
1 pinch salt Balances sweetness and boosts fruit flavor.
2 tbsp sliced almonds, toasted Top just before serving to keep them crisp.

Equipment

1 cast iron skillet

Method

Simmer the cranberries

Bring the sugar, orange juice, water, and salt to a boil in a saucepan over medium-high heat until visibly bubbling.
Add the fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a spoonable consistency.

Finish and chill

Remove the saucepan from the heat and stir in the amaretto and orange zest until fully combined and glossy.
Cool the sauce, then chill until ready to serve.

Serve

Spoon the chilled cranberry sauce into a serving bowl and top with the toasted sliced almonds just before serving.

Notes

Pro tip: If the sauce seems thin after simmering, keep it on the heat for 1-2 extra minutes—thickening happens quickly as the cranberries break down. Store covered in the refrigerator for up to 5 days; freeze up to 2 months in a sealed container and thaw overnight in the fridge. For a lower-sugar option, use a 1:1 sugar substitute designed for cooking and thickening (flavor and texture may vary slightly).