Martha Stewart Cranberry Sauce Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart cranberry sauce is the glossy, deep-red condiment that belongs on every holiday table, and this version is inspired by Martha Stewart. Whole cranberries cook down with sugar, fresh orange juice and zest, and a cinnamon stick until they pop and turn jammy. The flavor is tart and bright, with just enough sweetness and a warm spice note in the background. It sets to a soft, spoonable gel rather than a firm jelly, and the texture stays a little chunky with whole berries.

This whole thing takes 20 minutes from start to finish, and most of that is hands-off simmering. It is easy enough for a first-time cook and forgiving if you keep an eye on the pot near the end. Make it for Thanksgiving or Christmas dinner, a potluck, or any weeknight when you are roasting a chicken and want something sharp alongside.

Why This Martha Stewart Cranberry Sauce Works

The balance of sugar to fruit is deliberate. One cup (200g) of sugar looks like a lot, but cranberries are intensely tart, and the orange juice and zest add acidity that keeps the sauce from tasting flat. The cinnamon stick infuses gently during the simmer instead of overwhelming the berries.

The real key is pulling the pot off the heat while the sauce still looks slightly loose. Cranberry sauce thickens a lot as it cools, so stopping early is what gives you a spoonable gel instead of a stiff, gummy block.

What You’ll Love About It

• Fast to make — Twenty minutes on the stovetop, mostly unattended.
• Bright flavor — Orange and cinnamon keep the tartness in check.
• Makes ahead — It keeps for days and improves as it sits.
• No specialty gear — One saucepan and a spoon is all you need.

Ingredients

Everything here is a standard grocery store item, and the whole list comes together in one saucepan.

• 1 cup (200g) granulated sugar
• 3/4 cup (180ml) water
• 1/4 cup (60ml) fresh orange juice — from 1 medium orange; squeeze it fresh rather than using bottled.
• 1 tbsp finely grated orange zest — from 1 medium orange; zest before you juice it.
• 1 (12-ounce/340g) bag fresh cranberries — picked over and rinsed.
• 1 (3-inch/7.5cm) cinnamon stick
• 1/8 tsp kosher salt — a small pinch sharpens the fruit flavor.

Equipment

• Medium saucepan — 3-quart (2.8L) size, so the berries have room to bubble.
• Wooden spoon — for stirring and testing the coating stage.
• Fine grater or microplane — for the orange zest.
• Tongs or slotted spoon — to fish out the cinnamon stick.
• Serving bowl — about 3 cups (720ml) capacity.

How to Make Martha Stewart Cranberry Sauce

Step 1: Dissolve the Sugar

Stir the 1 cup (200g) sugar, 3/4 cup (180ml) water, 1/4 cup (60ml) orange juice, 1 tbsp orange zest, and 1/8 tsp kosher salt together in a medium (3-quart/2.8L) saucepan. Bring it to a boil over medium-high heat, stirring occasionally, until the sugar dissolves completely and the liquid runs clear, about 2 minutes. If the liquid still looks cloudy, keep stirring and give it another minute.

Step 2: Simmer the Berries

Add the 12-ounce (340g) bag of cranberries and the cinnamon stick, then return everything to a boil. Reduce the heat to medium and cook at a gentle simmer, stirring occasionally, until the cranberries pop and the sauce thickens, 8 to 10 minutes. You will hear the berries snap as they burst and see the liquid turn a deep, jewel-toned red.

Step 3: Judge the Thickness

Watch closely in the last few minutes. The sauce should coat the back of a spoon but still look slightly loose, since it thickens considerably as it cools. If it starts to stick or scorch, lower the heat rather than adding liquid, which would thin the set.

Step 4: Remove the Cinnamon

Take the saucepan off the heat and fish out the cinnamon stick with tongs or a slotted spoon. Skim off and discard any foam from the surface with a spoon so the finished sauce stays clear and glossy.

Step 5: Cool and Set

Cool the sauce in the saucepan for 10 minutes, then transfer it to a serving bowl. Let it cool completely at room temperature, about 1 hour, before covering and refrigerating until cold and fully set, at least 2 hours. It should look thick and hold a soft mound on a spoon once chilled.

Step 6: Serve

Stir gently just before serving to loosen the gel, and serve chilled or at cool room temperature alongside roast turkey. A quick stir is enough; you are not looking to break up all the berries.

What to Serve With It

This belongs next to roast turkey or a simple roast chicken, and it is just as good with cornbread stuffing and green bean casserole. Spoon any leftovers over vanilla ice cream or spread it on a turkey sandwich the next day.

Tips for the Best Results

• Zest first — Grate the orange before juicing it, or the soft peel fights back.
• Rinse and pick — Discard any shriveled or soft berries so the sauce tastes fresh.
• Use a wide pot — More surface area helps the sauce reduce evenly without scorching.
• Stir gently — A light hand keeps some berries whole for texture.
• Chill thoroughly — A full 2 hours gives the sauce time to set properly.
• Taste cold — Flavors mute when cold, so adjust nothing until it is chilled.

Easy Variations

• Add warmth — Swap the cinnamon stick for 1/4 tsp ground ginger and a pinch of cloves.
• Swap the citrus — Use 1/4 cup (60ml) fresh lemon juice in place of the orange for a sharper sauce.
• Whole-spice twist — Add 3 whole star anise with the berries and remove them with the cinnamon.
• Less sugar — Drop the sugar to 3/4 cup (150g) for a tarter, looser set.

Storing and Reheating

Store the sauce covered in the refrigerator for up to 1 week. To freeze, pack it into a freezer-safe container with 1/2 inch (1cm) headspace and freeze for up to 3 months; thaw overnight in the refrigerator and stir before serving. No reheating is needed, but if you prefer it warm, warm it gently over low heat with a splash of water, stirring constantly, just until loosened.

Nutrition (per serving)

These values are estimates per serving and will vary with how much sauce you spoon out.

FAQs

Can I make this Martha Stewart cranberry sauce recipe ahead of time?

Yes, and it is actually better that way. Make it up to 3 days before serving and keep it covered in the refrigerator until you are ready.

What can I use instead of fresh cranberries?

Frozen cranberries work without thawing first; just add 2 minutes to the simmer time. Dried cranberries are not a good swap because they will not set the same way.

Why did my cranberry sauce turn out too thick or too runny?

Too thick usually means it cooked past the coating stage, so stir in a spoonful of warm water to loosen it. Too runny means it needed a few more minutes on the heat before it came off the stove.

Where did cranberry sauce come from?

Cranberries are native to North America, and Indigenous peoples used them long before European settlers arrived. Early settlers sweetened the tart berries with sugar and cooked them into sauces, and the pairing with turkey became a holiday standard in the United States.

Martha Stewart-Inspired Cranberry Sauce

Print Recipe

A bright, jewel-toned cranberry sauce inspired by Martha Stewart’s classic holiday table, with tart whole cranberries, warm cinnamon and orange zest softened by just enough sugar. It sets to a glossy, spoonable gel that’s equally at home with roast turkey or spooned over vanilla ice cream.

• Author: Anabelle McLean
• Prep Time: 5
• Cook Time: 15
• Total Time: 20
• Yield: 8 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (200g) granulated sugar
• 3/4 cup (180ml) water
• 1/4 cup (60ml) fresh orange juice (from 1 medium orange)
• 1 tbsp finely grated orange zest (from 1 medium orange)
• 1 (12-ounce/340g) bag fresh cranberries, picked over and rinsed
• 1 (3-inch/7.5cm) cinnamon stick
• 1/8 tsp kosher salt

Instructions

1. Stir the sugar, water, orange juice, orange zest, and salt together in a medium (3-quart/2.8L) saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves completely and the liquid runs clear, about 2 minutes.
2. Add the cranberries and cinnamon stick, then return to a boil. Reduce the heat to medium and cook at a gentle simmer, stirring occasionally, until the cranberries pop and the sauce thickens, 8 to 10 minutes.
3. Watch closely in the last few minutes: the sauce should coat the back of a spoon but still look slightly loose, since it thickens considerably as it cools. If it starts to stick or scorch, lower the heat rather than adding liquid.
4. Remove from the heat and fish out the cinnamon stick with tongs or a slotted spoon. Skim off and discard any foam from the surface.
5. Cool the sauce in the saucepan for 10 minutes, then transfer to a serving bowl. Let it cool completely at room temperature, about 1 hour, before covering and refrigerating until cold and fully set, at least 2 hours.
6. Stir gently just before serving to loosen the gel, and serve chilled or at cool room temperature alongside roast turkey.

Notes

Store covered in the refrigerator for up to 1 week. To freeze, pack into a freezer-safe container, leaving 1/2 inch (1cm) headspace, and freeze for up to 3 months; thaw overnight in the refrigerator and stir before serving. Make ahead up to 3 days before serving and keep refrigerated. No reheating is needed; if you prefer it warm, warm gently over low heat with a splash of water, stirring constantly, just until loosened.

Nutrition

• Calories: 106
• Sugar: 24g
• Sodium: 37mg
• Saturated Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 0g
• Cholesterol: 0mg

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