Ingredients
Equipment
Method
Cook the cranberry base
- Bring sugar and water to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves and the liquid looks clear. Watch for active bubbling that doesn’t stop when you stir.
- Add fresh cranberries and reduce to a simmer, then cook for 10 minutes, stirring occasionally as the berries burst and thicken slightly. You should see skins split and the mixture turn ruby.
Finish and chill
- Stir in orange marmalade, lemon juice, and salt until evenly combined, scraping the bottom so nothing sticks. Keep the mixture glossy and uniform in color with golden streaks.
- Simmer for 2-3 minutes until glossy and slightly thickened, reducing bubbling intensity as it coats the spoon. Turn off the heat when it looks shiny rather than watery.
- Cool to room temperature, then chill before serving so the sauce sets and slices into spoonable mounds. The surface should look thicker after chilling.
Notes
For the best texture, simmer just until the cranberries burst and the sauce turns glossy; it will thicken more as it cools. Store covered in the refrigerator up to 5 days. Freezing: yes, freeze up to 2 months and thaw overnight in the fridge. Dietary swap: use a sugar substitute that measures like sugar (and follow package guidance) to keep the same jammy set.