Go Back

Orange Amaretto Cranberry Sauce

Orange Amaretto cranberry sauce with a glossy, spoonable texture—berries simmer until burst, then chilled for clean, sliceable spoon dips. Finished with orange zest and toasted sliced almonds for a bright, nutty top.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 190
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

Method
 

Simmer the cranberry mixture
  1. Bring sugar, orange juice, water, and salt to a boil in a saucepan over medium-high heat, stirring until sugar dissolves and the mixture looks clear and glossy at the surface.
  2. Add fresh cranberries and return to a boil, then reduce to a gentle simmer and cook for 10-12 minutes until berries burst and the sauce thickens enough to coat the back of a spoon.
Finish and chill
  1. Remove the saucepan from heat, then stir in amaretto and orange zest until fully incorporated and fragrant, with the sauce turning uniformly colored.
  2. Cool the sauce to room temperature, then chill before serving so it becomes thicker and holds its shape when spooned.
Serve
  1. Top the chilled cranberry sauce with toasted sliced almonds just before serving for a fresh crunch and visible nut topping.

Notes

To keep the topping bright, toast the sliced almonds and add them right before serving rather than chilling with the sauce. Store leftover cranberry sauce covered in the refrigerator for up to 5 days; freeze up to 2 months for best texture after thawing. For a lower-sugar option, use a 1:1 sugar substitute designed for preserves so the sauce still thickens as written.