This amaretto cranberry sauce transforms your holiday table with Italian liqueur magic. The almond-flavored amaretto adds warmth and sophistication to tart cranberries, creating a cranberry sauce that’s both familiar and exciting. I developed this recipe after my traditional sauce felt too ordinary, and now it’s the first dish that disappears at Thanksgiving.
SERVES: 4 | PREP: 10 MIN | COOK: 15 MIN | TOTAL: 25 MIN
Ingredients
Base Ingredients
| Ingredient | Measurement |
|---|---|
| Fresh cranberries | 12 oz (about 3 cups) |
| Granulated sugar | ¾ cup |
| Water | ½ cup |
Flavor Components
| Ingredient | Measurement |
|---|---|
| Amaretto liqueur | ¼ cup |
| Orange zest | 1 tablespoon (from 1 medium orange) |
| Fresh orange juice | 2 tablespoons |
| Cinnamon stick | 1 (3-inch piece) |
| Kosher salt | ⅛ teaspoon |
Optional Finishing
| Ingredient | Measurement |
|---|---|
| Sliced almonds | 2 tablespoons (toasted) |
Instructions
Phase 1: Prep Work (5 minutes)
Step 1: Rinse 12 oz fresh cranberries in a colander under cold water, picking out any soft or shriveled berries. Pat them dry with a clean kitchen towel. This removes any debris and ensures even cooking.
Step 2: Zest one medium orange using a microplane, creating 1 tablespoon of fragrant zest. Make sure to only zest the orange part, not the bitter white pith underneath. Set aside the zested orange.
Step 3: Cut the zested orange in half and squeeze out 2 tablespoons of fresh juice into a small bowl. Strain out any seeds with your fingers or a small strainer.
Phase 2: Building the Base (3 minutes)
Step 4: Add ¾ cup sugar and ½ cup water to a medium saucepan (2-quart size works perfectly). Stir them together over medium heat until you can’t see sugar crystals anymore, about 2 minutes. The mixture should look clear, not cloudy.
Step 5: Add the cinnamon stick and ⅛ teaspoon salt to the sugar water. The salt might seem strange, but it balances the sweetness and makes the cranberry flavor pop. Let this simmer gently for 1 minute.
Step 6: Add the orange zest and 2 tablespoons orange juice to the simmering liquid. You’ll smell the citrus aroma immediately. Stir once to combine everything evenly.
Phase 3: Cooking the Cranberries (10 minutes)
Step 7: Pour all the dried cranberries into the simmering liquid. Listen for the satisfying plop sounds as they hit the hot syrup. Stir gently to coat every berry.
Step 8: Increase heat to medium-high and bring the mixture to a rolling boil. You’ll see bubbles breaking across the entire surface. This should take about 2 minutes.
Step 9: Once boiling, reduce heat to medium. The cranberries will start popping within 3-4 minutes, making sharp snapping sounds. This is exactly what you want. Keep stirring every 30 seconds to prevent sticking.
Step 10: Cook for 8-10 minutes total from when you added the cranberries. The sauce will thicken as the berries pop and release their natural pectin. You’ll know it’s ready when about 90% of the berries have burst open and the sauce coats the back of a wooden spoon.
Phase 4: Amaretto Finish (2 minutes)
Step 11: Remove the saucepan from heat completely. This is important because adding alcohol to an open flame is dangerous. Wait 30 seconds for the vigorous bubbling to stop.
Step 12: Pour in ¼ cup amaretto liqueur slowly while stirring constantly. The sauce will loosen slightly and you’ll smell the sweet almond aroma filling your kitchen. Stir for 30 seconds to incorporate the amaretto completely.
Step 13: Fish out the cinnamon stick with a spoon and discard it. The cinnamon has done its job flavoring the sauce. Give the amaretto cranberry sauce one final stir.
Step 14: Transfer the hot sauce to a serving bowl or storage container. It will look thin and runny right now, but don’t worry. As it cools to room temperature, it will thicken significantly thanks to the cranberries’ natural pectin.
Phase 5: Cooling and Finishing (Optional)
Step 15: If using toasted almonds, toast 2 tablespoons sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Sprinkle them on top of the cooled sauce right before serving. They add a beautiful crunch that complements the amaretto flavor.
Chef’s Notes
Alcohol Content: Most of the alcohol cooks off during the process, but there’s still trace amounts. If serving to children or those avoiding alcohol, substitute with ¼ cup almond extract mixed with water (1 teaspoon extract + remaining water).
Timing Your Amaretto: Adding the amaretto off heat preserves its delicate almond flavor. If you add it while boiling, you’ll lose those nuanced notes that make this recipe special.
Texture Control: I prefer some whole cranberries in my sauce for texture. If you want it smoother, cook 2-3 minutes longer and mash gently with a potato masher. For chunkier sauce, reduce cooking time by 2 minutes.
Make-Ahead Magic: This amaretto cranberry sauce actually tastes better the next day after the flavors marry. The amaretto mellows and integrates beautifully with the fruit.
Nutrition Information (Per Serving)
Calories: 185
Protein: 0.5g
Carbohydrates: 38g
Sugars: 35g
Fat: 0.2g
Fiber: 2g
Sodium: 40mg
Vitamin C: 15% DV
Delicious Variations
Bourbon Swap: Replace amaretto with bourbon for a deeper, oakier flavor profile. My bourbon cranberry sauce uses this technique and pairs beautifully with smoked turkey.
Nutty Addition: Fold in ½ cup chopped pecans or walnuts during the last minute of cooking. The nuts add texture and richness. Check out my cranberry sauce with nuts for more nutty inspiration.
Spiced Version: Add ¼ teaspoon ground ginger and 2 whole cloves along with the cinnamon stick. Remove the cloves before serving. This creates a warm, spiced amaretto cranberry sauce perfect for cold weather.
Maple Amaretto: Replace ¼ cup of the sugar with pure maple syrup for deeper caramel notes. The maple and amaretto create an incredible flavor combination that tastes like sophisticated candy.
Storage & Reheating
Refrigerator: Transfer cooled sauce to an airtight container or jar with a tight-fitting lid. It keeps perfectly for 2 weeks in the fridge. The flavors actually deepen over the first 3 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Leave ½ inch headspace because the sauce expands when frozen. Thaw overnight in the refrigerator before serving.
Serving Temperature: This sauce is delicious cold, at room temperature, or gently warmed. To reheat, warm in a small saucepan over low heat for 3-4 minutes, stirring occasionally. Don’t boil or the texture will break down.
Gifting Tip: Pour warm sauce into sterilized mason jars, seal tightly, and refrigerate. These make beautiful holiday gifts that keep for 2 weeks. Tie a ribbon around the jar with serving suggestions attached.
Troubleshooting Common Problems
Problem: Sauce is too runny after cooling
Solution: Return it to a saucepan and simmer over medium heat for 3-5 more minutes. The extra cooking evaporates water and activates more pectin. Let it cool again and it will thicken properly.
Problem: Sauce tastes too tart
Solution: Stir in 2 tablespoons extra sugar or 1 tablespoon honey while the sauce is still warm. Taste and adjust. Remember that cold temperatures dull sweetness, so it will taste slightly less sweet when chilled.
Problem: Cranberries didn’t pop during cooking
Solution: Your heat was probably too low. Cranberries need vigorous bubbling to burst their skins. Next time, maintain a steady simmer where you see constant movement across the surface.
Problem: Sauce is too thick and jammy
Solution: Thin it out with 2 tablespoons orange juice or water, stirring until you reach your desired consistency. Heat gently if needed to help it incorporate smoothly.
Problem: Can’t taste the amaretto flavor
Solution: You likely added it while the sauce was too hot and the alcohol evaporated the flavor compounds. Next time, let the sauce cool for a full minute off heat before adding the liqueur. You can also stir in 1 teaspoon of amaretto to the cooled sauce for a stronger flavor.
Equipment Essentials
- Medium saucepan (2-quart capacity with heavy bottom)
- Wooden spoon or silicone spatula for stirring
- Microplane grater for orange zest
- Measuring cups and spoons
- Colander for rinsing cranberries
- Citrus juicer (optional but helpful)
- Serving bowl or storage container
- Small skillet (if toasting almonds)
Shopping List
Produce Section
- Fresh cranberries (12 oz bag)
- Medium orange (1)
Baking Aisle
- Granulated sugar
- Sliced almonds (optional)
Spice Section
- Cinnamon sticks
- Kosher salt
Liquor Section
- Amaretto liqueur (DiSaronno or similar)
Success Secrets
1. Fresh is Best: Use fresh cranberries, not frozen. Fresh berries have more pectin and create better texture. If you must use frozen, don’t thaw them first and add 2 minutes to the cooking time.
2. Don’t Skip the Orange: The orange zest and juice add brightness that balances the sweet amaretto. Without it, the sauce tastes one-dimensional and cloying.
3. Low and Slow Wins: After adding cranberries, resist the urge to crank the heat high. Medium heat lets the berries release pectin gradually, creating silky texture instead of a separated, watery mess.
4. Patience During Cooling: The sauce seems thin when hot, and I know it’s tempting to keep cooking it. Trust the process. As it cools to room temperature, it thickens dramatically. Give it at least 2 hours at room temperature.
5. Taste and Adjust: Before serving, taste your cooled amaretto cranberry sauce and adjust. Too tart? Add honey. Want more almond flavor? Stir in another teaspoon of amaretto. The sauce is forgiving and welcomes small adjustments.
