Cranberry Marmalade Sauce

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This sauce is a vibrant addition to your Thanksgiving spread and is the simplest side to throw together. By using marmalade instead of zest you not only produce an utterly delicious dish but you also save yourself the time of zesting all that citrus. This sauce also makes a killer sandwich spread for post-Thanksgiving turkey sandwiches.


Cranberry Marmalade Sauce


1 apple (Honey Crisp, Fuji or Gala all work great)

12 oz bag fresh cranberries

1 orange, juiced (makes about 1/2 cup juice)

1 jar English Breakfast Marmalade

1 cup water

3 cinnamon sticks

1/4 teaspoon sea salt

2 tablespoons brown sugar



1. Chop the apple into 1/4 inch chunks and combine with fresh cranberries in a medium-sized saucepan.

2. Squeeze the orange juice into pan and add marmalade and remaining ingredients and bring to a boil.

3. Reduce to a simmer and partially cover for 10 minutes, stirring from once or twice while cooking.

4. Remove lid and heat for 10 minutes on medium-low, stirring with a wooden spoon and mashing the apple and cranberry pieces as the sauce thickens.

5. Remove the saucepan from heat and allow to cool. Serve at room temperature and be sure to remove the cinnamon sticks before placing on the table. You can make this sauce in advance.

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