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Orange Amaretto Cranberry Sauce

Orange Amaretto Cranberry Sauce—quick simmered cranberries that burst and thicken into a glossy sauce. Finished with amaretto and fresh orange zest, then chilled for clean, sliceable spoonfuls.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup orange juice
  • 0.25 cup water
  • 0.25 cup amaretto
  • 1 tsp orange zest
  • 1 salt pinch
Topping
  • 2 tbsp sliced almonds, toasted

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Simmer the cranberries
  1. Bring sugar, orange juice, water, and salt to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves and the mixture looks clear and bubbling.
  2. Add fresh cranberries and simmer 10-12 minutes, stirring occasionally, until the berries burst and the cranberry sauce thickens to a glossy, spoon-coating texture.
Finish and chill
  1. Remove the saucepan from the heat and stir in amaretto and orange zest until the sauce is evenly fragrant and shiny.
  2. Cool the sauce for about 20 minutes, then chill until ready to serve so it sets slightly and tastes fully developed.
Serve
  1. Spoon the chilled cranberry sauce into a serving bowl and top with toasted sliced almonds just before serving.

Notes

Pro tip: Simmer only until the berries burst and the sauce visibly thickens—carryover will continue to set it as it chills. Refrigerate in a covered container for up to 5 days; freeze for up to 2 months (thaw overnight in the fridge). For a lower-sugar swap, replace some sugar with an equal-measure erythritol blend meant for cooking.