This homemade cranberry sauce with orange and amaretto takes the classic Thanksgiving side to a whole new level with bright citrus and a subtle almond sweetness that makes it absolutely irresistible! This boozy twist on traditional cranberry sauce is incredibly easy to make and tastes so much better than anything from a can.
My husband is a huge cranberry sauce lover (he’ll tell you it’s his favorite Thanksgiving side dish) and has completely taken over cranberry duties for all our holiday gatherings. We originally developed this recipe for our Cranberry & Cheese Puff Pastry Bites appetizer, and it has completely overtaken all other cranberry sauce recipes as his absolute favorite! The combination of orange and amaretto creates this amazing depth of flavor that keeps people coming back for seconds.
In addition to my husband being absolutely ga-ga for all things cranberry, living in Wisconsin gives me a real appreciation for these tart, ruby-red berries. Our state is the world’s leading cranberry producer and grows about two-thirds of the entire US crop too. There’s nothing quite like driving past cranberry bogs during harvest season and seeing those vibrant red berries floating across the flooded fields. This recipe is a delicious way to showcase fresh cranberries and turn them into something really special for your holiday table.
You’ll Love This Fresh Cranberry Sauce Recipe
Sophisticated flavor profile. The amaretto adds a subtle almond sweetness and complexity that makes this taste way more interesting than traditional cranberry sauces.
Incredibly easy to make. Just simmer everything together in one pot for about 10-15 minutes and stir in the amaretto at the end, that’s it!
Perfect balance of flavors. The bright orange juice, warm spices, and sweet amaretto complement the tart cranberries beautifully without being overly sweet.
Make-ahead friendly. This sauce actually tastes better after sitting for a day, making it ideal for stress-free holiday prep.
Ingredients for Homemade Cranberry Sauce Recipe
- Fresh or frozen whole cranberries. The base of your sauce that provides that classic tart flavor and beautiful ruby color. If your store doesn’t have fresh cranberries, check the freezer section (they’re often by other frozen fruits or “pie fillings”).
- Fresh squeezed orange juice. Adds bright citrus flavor that plays nicely with the cranberries and helps to balance our their tartness too.
- Granulated sugar. Sweetens the sauce and helps create the ideal sauce consistency as it cooks down with the cranberries.
- Ground cinnamon and ground nutmeg. Warm spices that make this sauce feel extra cozy and holiday-appropriate, with the nutmeg adding aromatic depth that complements the amaretto beautifully.
- Salt. Enhances all the other flavors and helps balance the sweetness.
- Amaretto liqueur. The star ingredient that gives this sauce its unique character with subtle almond flavor and a touch of sophistication.
All ingredient measurements and full recipe details can be found in the recipe card at the bottom of the page.
Helpful Equipment
You’ll need a medium saucepan with a lid for cooking the cranberry sauce. A wooden spoon or sturdy spatula is helpful for stirring and helping to burst those cranberries as they cook. Having an airtight container for cooling the finished sauce in the fridge will also come in handy.
How to Make Cranberry Orange Sauce
Combine Ingredients. Add the cranberries, orange juice, sugar, cinnamon, nutmeg, and salt (everything but the amaretto) to a medium saucepan over medium-high heat. Stir the mixture and bring it to a boil.
Reduce heat and cover. Once boiling, reduce the heat to medium-low and cover the pan with a lid. This helps create steam that makes the cranberries burst!
Simmer then add the amaretto. Cook for about 10 minutes, stirring occasionally and using the back of your spoon to help burst any cranberries that haven’t popped on their own. Once the cranberries are mostly broken down, stir in the amaretto liqueur.
Cook and cool uncovered. Remove the lid and cook for a few more minutes to let steam escape and allow the sauce to thicken to your desired consistency. Then remove from the heat and allow the sauce cool to room temperature (it will continue to thicken as it cools).
Chill before serving. For best flavor and texture, refrigerate until ready to serve. Transfer the cooled sauce to an airtight container to do so.
Boozy Cranberry Sauce Variation Ideas
- Brandy cranberry sauce. Swap the amaretto for brandy to create a classic, warming flavor that pairs beautifully with turkey and all the traditional sides.
- Bourbon cranberry sauce. Use bourbon instead of amaretto for a deeper, smokier flavor with caramel notes that’s especially popular with whiskey lovers. I would recommend starting with a little less (start with 4 ounces instead of 6 ounces) as it’s a stronger flavor than amaretto. Taste and adjust to your preference.
- Add orange zest. Stir in some fresh orange zest along with the juice for even more bright citrus flavor throughout the sauce.
- Spice it up. Try adding a pinch of ground ginger or cloves for additional warm spice complexity.
- Non-alcoholic version. Skip the liqueur and add an extra splash of orange juice plus ¼ teaspoon of almond extract for similar flavor without the alcohol.
Expert Tips for Making Orange Cranberry Sauce
Don’t skip the lid when simmering. Covering the saucepan during cooking helps create steam that in turn helps the cranberries to burst more easily, giving your cranberry sauce a better texture.
Use the back of your spoon for mashing. Gently press any stubborn cranberries against the side of the pan with the back of your spoon to help them burst and release their juices.
Let it cool completely. The sauce will be quite liquidy when hot but thickens significantly as it cools, so don’t worry if it seems thin at first.
Make it a day ahead. Not only does this take a task of your plate day-of a holiday gathering, it gives the flavors time to meld together for a even more delicious side dish.
How to Serve Amaretto Cranberry Sauce
This cranberry sauce is obviously a must-have alongside your Thanksgiving turkey, but it’s can be used in so many more ways too!
Serve it with leftover turkey sandwiches the day after Thanksgiving, or go full Ross Geller and use it on a “moist maker” post-Thanksgiving sandwich (where are my FRIENDS fans at?!?!). I also love adding a hearty smear of it in apple grilled cheese sandwiches along with some bacon for an extra pop of delicious fall flavor.
It’s also amazing as part of a cheese board (the sweet-tart flavor complements rich cheeses beautifully) or as a topping on baked brie. It’s also delicious as a part of our cranberry puff pastry cheese bites or used for our cranberry crostini appetizer recipes.
For non-traditional uses, this sauce is delicious swirled into oatmeal or yogurt for breakfast, and can also be used as a spread on morning toast, English muffins, or a toasted bagel (I like using it in addition to cream cheese here). For dessert, you can enjoy some spooned over vanilla ice cream or on top of cheesecake.
How to Store Cranberry Sauce Amaretto
Store your cooled amaretto cranberry sauce in an airtight container in the refrigerator for up to one week.
For longer storage, cranberry sauce can be frozen for up to 3 months. To do so, transfer fully cooled sauce to a freezer-safe container, leaving a little room at the top for expansion. Thaw overnight in the refrigerator before serving, and give it a good stir once thawed since it may separate slightly during the freeze/thaw process.
Cranberry Sauce Recipe with Amaretto FAQs
Absolutely! Frozen cranberries work great in this recipe. Just add them directly to the pot without thawing. They’ll cook down just like fresh ones.
Some of the alcohol will evaporate during cooking, but not all of it since the amaretto is added near the end. If you want to remove more alcohol, let it simmer uncovered a bit longer after adding the amaretto. For a completely alcohol-free version, substitute with a little more orange juice and small amount of almond extract.
Yes, if desired you can reduce the sugar slightly if you prefer less sweet cranberry sauce. However, keep in mind that cranberries are quite tart. Start by reducing it to ¾ cup and taste as it cooks, adding more if needed. The sauce will also taste less sweet once chilled.
The sauce should coat the back of a spoon when it’s ready, but remember it will thicken significantly as it cools. It’s better to err on the slightly thinner side while cooking since you can’t thin it out easily once it’s cooled and set.
Love This Recipe? Try One of These Cranberry Recipes Next!
Homemade Orange Amaretto Cranberry Sauce
Equipment
- Medium Saucepan
Ingredients
- 4 Cups fresh or frozen whole cranberries (do not thaw if using frozen)
- 1 Cup fresh-squeezed orange juice
- 1 Cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 ounces Amaretto liqueur
Instructions
- Add all cranberry sauce ingredients (except the Amaretto) to a medium saucepan over medium-high heat.
- Bring to a boil and then reduce the heat to medium-low and cover to cook (this helps the cranberries burst!). Stir occasionally, helping smash the cranberries with the back of the spoon, until the cranberries are mostly broken down (about 10 minutes).
- Stir in the Amaretto and cook for a few more minutes with the lid off to help release steam and let the sauce thicken a bit. Set the sauce aside to cool to room temperature (and continue to thicken).
- For best flavor and texture, refrigerate until ready to serve. To do so, transfer the cooled sauce to an airtight container and place in the fridge until ready to serve.
Notes
-
- Brandy cranberry sauce. Swap the amaretto for brandy to create a classic, warming flavor that pairs nicely with all the Thanksgiving flavors.
-
- Bourbon cranberry sauce. Use bourbon instead of amaretto for a deeper, flavor with caramel notes that’s especially. I would recommend starting with a little less (start with 4 ounces instead of 6 ounces) as it’s a stronger flavor than amaretto. Taste and adjust to your preference.
-
- Add orange zest. If desired, stir in some fresh orange zest along with the fresh-squeezed orange juice for an even bright citrus flavor.
-
- Spice it up. Add a pinch of ground ginger or cloves for additional warm spice and a more complex depth of flavor.
-
- Non-alcoholic version. Skip the liqueur and add an extra splash of orange juice plus ¼ teaspoon of almond extract for similar flavor without the alcohol.
Whitney Volker says
Make this every year. It is always a hit. My small human ate my oranges I needed for this so I had to swap out for pineapple that I juiced. It works ok with the pineapple if you too have small or large ingredient snackers in your home and need to think on your feet and swap ingredients too! It is just a tad more tart. IF… we have any leftover we are going to use it for homemade pop tarts in the morning!
Meredith says
I’m so glad everyone enjoyed this Whitney, way to think on your feet! Thanks for including our cranberry sauce in your Thanksgiving celebration!
David says
Just wildly, insanely good stuff here
Meredith says
🙌 glad you love it too
Meredith says
such a nice cranberry sauce! love the flavor that the amaretto adds to it.