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Martha Stewart-Inspired Cranberry Sauce

Close-up of Martha Stewart-Inspired Cranberry Sauce showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart cranberry sauce, homemade cranberry sauce, orange cranberry sauce, Thanksgiving cranberry sauce, easy cranberry sauce, fresh cranberry sauce, stovetop cranberry sauce, holiday side dish, cinnamon cranberry sauce, whole berry cranberry sauce

Find it online: https://marthadishes.com/martha-stewart-cranberry-sauce-recipe-2/