Quick Cranberry Sauce with Orange Marmalade

I used to think cranberry sauce only came from a can until I was well into my twenties. You know the kind—the ridged, wobbly cylinder that slides out with a satisfying plop. My family served it every Thanksgiving, and I never questioned it.

Then one year, my neighbor brought over homemade cranberry sauce with orange marmalade mixed in. The flavor was so much brighter and more interesting than anything I’d ever tasted. That’s when I realized making cranberry sauce from scratch isn’t just possible—it’s actually pretty simple. And when you add orange marmalade to the mix, you get this sweet-tart combination that makes store-bought sauce seem boring.

What Kind of Cranberries Should I Use?

Fresh cranberries are definitely the way to go for this recipe, and you’ll find them in 12-ounce bags in the produce section during fall and winter months. Look for berries that are firm, plump, and have a deep red color – avoid any that are soft, wrinkled, or have dark spots. If you can’t find fresh cranberries, frozen ones work just as well and don’t need to be thawed before cooking. Just give the bag a quick rinse under cold water to remove any stems or damaged berries before tossing them into your pot.

Options for Substitutions

This cranberry sauce recipe is pretty forgiving when it comes to swaps:

• Fresh cranberries: Fresh cranberries really are best for this recipe since they hold their shape and provide that perfect tart pop. Frozen cranberries work too – just don’t thaw them first, add them straight to the pot.
• Orange marmalade: No orange marmalade? Try apricot jam or even regular orange jam. You could also use the zest and juice of 2 large oranges plus an extra 1/4 cup of sugar to make your own citrus base.
• Brown sugar: White sugar works fine here – use the same amount. You can also try maple syrup (reduce to 1/2 cup) or honey (use 1/2 cup and add it at the end of cooking).
• Cinnamon: Feel free to play around with spices! Try adding 1/2 teaspoon of ground ginger, a pinch of nutmeg, or even some fresh thyme for a more savory twist.
• Water: For extra flavor, you can replace some or all of the water with orange juice or even a splash of red wine.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cranberry sauce is cooking it on high heat, which causes the cranberries to burst too quickly and creates a mushy texture instead of keeping some berries whole for better consistency.

Another common error is adding all the sugar at once early in the process – instead, start with half the brown sugar and taste as you go, since the orange marmalade already adds sweetness and you might not need the full amount.

Don’t forget to stir frequently once the cranberries start popping (usually after 5-7 minutes), as the natural sugars can easily stick to the bottom of the pan and burn, giving your sauce a bitter taste.

For the best flavor, let the sauce cool completely before serving, as it will thicken naturally and the cinnamon and orange flavors will have time to blend together properly.

What to Serve With Cranberry Sauce?

This cranberry sauce is perfect alongside your Thanksgiving turkey, but don’t limit it to just the holidays! It pairs beautifully with roasted chicken, pork tenderloin, or even a simple weeknight ham. The orange and cinnamon flavors make it a great companion to cheese boards – try it with creamy brie or sharp cheddar for a sweet and savory combo. You can also spoon it over cream cheese as an easy appetizer spread, or even use it as a topping for vanilla ice cream or cheesecake when you want something a little different for dessert.

Storage Instructions

Refrigerate: This cranberry sauce gets even better after a day or two in the fridge! Store it in an airtight container and it’ll keep fresh for up to 2 weeks. The flavors really meld together nicely, so I actually prefer making this a few days before I need it.

Freeze: You can absolutely freeze this cranberry sauce for up to 6 months in freezer-safe containers or bags. I like to freeze it in smaller portions so I can thaw just what I need. It’s perfect for having homemade cranberry sauce ready for unexpected guests or holiday meals.

Serve: When you’re ready to serve, just take it out of the fridge about 30 minutes before serving to take the chill off. If you’re using frozen cranberry sauce, let it thaw overnight in the refrigerator and give it a good stir before serving since it might separate slightly.

Preparation Time	5-10 minutes
Cooking Time	30-40 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1500
• Protein: 3-5 g
• Fat: 0-1 g
• Carbohydrates: 370-390 g

Ingredients

• 1 cup water
• 1 1/2 tsp ground cinnamon
• 3/4 cup brown sugar (light or dark works well)
• 1 (18 oz) jar orange marmalade
• 2 (12 oz) bags fresh cranberries

Step 1: Combine Ingredients in Saucepan

• 2 bags (12 oz each) fresh cranberries
• 1 jar (18 oz, about 1 1/2 cups) orange marmalade
• 3/4 cup packed brown sugar
• 1 cup water
• 1 1/2 tsp ground cinnamon

Place the fresh cranberries, orange marmalade, brown sugar, water, and ground cinnamon into a large saucepan.

Give everything a good stir to combine well before heating.

Step 2: Cook the Cranberry Mixture

• cranberry mixture from Step 1

Heat the mixture over high heat, stirring occasionally, for about 15 minutes until the cranberries begin to pop.

This is when the cranberries start to release their juice and break down into the sauce.

Step 3: Reduce and Thicken the Sauce

• cooked cranberry mixture from Step 2

Once the cranberries have started to pop, reduce the heat to medium.

Continue cooking the mixture, uncovered, for another 15 minutes to let it reduce and thicken to a nice sauce consistency.

Keep stirring every so often so it doesn’t stick.

I like to let it thicken until almost jammy for a richer taste.

Step 4: Cool and Serve

Remove the saucepan from the heat and allow the cranberry sauce to cool to room temperature.

Once cooled, transfer the sauce to a container and refrigerate or freeze until ready to serve.

I personally like to serve mine at room temperature for the best flavor and texture.