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Orange Amaretto Cranberry Sauce

Orange amaretto cranberry sauce with glossy, thickened texture made by simmering fresh cranberries until they burst, then chilling for a sliceable spoonable finish. Finished with orange zest and a toasty almond topping for bright, nutty contrast.
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Prep Time 5 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cranberry 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
  • 0.1 salt pinch
Topping
  • 2 tbsp sliced almonds, toasted

Equipment

  • 1 saucepan

Method
 

Make the sauce
  1. Bring sugar, orange juice, water, and salt to a boil in a saucepan. Look for bubbling throughout the liquid before adding the cranberries.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally. Watch the berries burst and the sauce thicken enough to lightly coat the back of a spoon.
  3. Remove the pan from the heat and stir in amaretto and orange zest. The sauce will look glossy and slightly looser while warm.
  4. Cool the sauce to room temperature, then cover and chill until set before serving. Aim for a thick, spoonable texture after chilling.
Serve
  1. Spoon the chilled cranberry sauce into a serving bowl. Top with toasted sliced almonds just before serving for crunch.

Notes

For the thickest spoonable texture, let the sauce cool completely before chilling so it sets without thinning. Store covered in the refrigerator for up to 5 days; freeze is not recommended because the texture can break after thawing. If you want a lower-sugar option, replace the sugar with an equal-measure sugar substitute that’s formulated for cooking and bring it to a boil as directed.