Martha Stewart Cranberry Sauce Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart cranberry sauce is a bright, jewel-toned side that balances tart fresh berries with orange and a whisper of cinnamon. It tastes tangy and sweet at once, with a soft, spoonable set that still has whole and half berries for texture. This version is an original adaptation inspired by Martha Stewart’s classic home-entertaining style, not a copy of her exact formula. Fresh orange juice and peel keep it lively, and a cinnamon stick adds warmth without turning it spicy. It is the kind of sauce that makes a plate of roast chicken or a holiday turkey feel finished.

From start to finish it takes about 30 minutes, with only 5 minutes of hands-on prep and 25 minutes on the stovetop. The method is simple enough for a beginner: dissolve sugar, add the fruit, simmer, and let it set. It fits a busy weeknight when you want something homemade, a holiday table where it belongs next to the bird, or a potluck where a bowl of something tart cuts through rich food.

Why This Martha Stewart Cranberry Sauce Works

The technique is what makes it work. I dissolve the sugar fully before the berries go in, then stop stirring the syrup so it stays clear instead of crystallizing. A steady, gentle simmer, rather than a hard boil, lets the berries burst while keeping their shape.

The flavor comes from restraint. Orange juice and two strips of peel add brightness, one cinnamon stick gives warmth, and a small pinch of kosher salt sharpens everything. Nothing overwhelms the cranberries, so the sauce still tastes fresh and tart.

What You’ll Love About It

It comes together in one saucepan with seven everyday ingredients and almost no active work. The texture is the real appeal: spoonable and silky, yet full of whole berries rather than a smooth purée. And it keeps beautifully, so you can make it days before you need it.

Ingredients

This makes 8 servings and uses a short list of pantry and produce items.

• 1 cup (200g) granulated sugar — plain white sugar dissolves cleanly into a clear syrup.
• 3/4 cup (180ml) water
• 12 ounces (340g) fresh cranberries, picked over and rinsed (about 3 cups) — discard any soft or shriveled berries.
• 1/4 cup (60ml) fresh orange juice (from 1 medium orange)
• 2 strips (2-inch) orange peel, white pith removed — the pith turns the sauce bitter, so trim it well.
• 1 cinnamon stick (3 inches)
• 1/8 teaspoon kosher salt

Equipment

• Medium saucepan — about 2-quart (1.9L), with a heavy bottom.
• Wooden spoon — for stirring and pressing the berries.
• Vegetable peeler — for wide strips of orange peel.
• Small knife — to trim the white pith.
• Measuring cups — liquid and dry.
• Serving bowl — or a quart (1L) container for chilling.

How to Make Martha Stewart Cranberry Sauce

Step 1: Dissolve the Sugar

Combine 1 cup (200g) granulated sugar and 3/4 cup (180ml) water in a medium saucepan (about 2-quart or 1.9L) over medium heat. Stir gently until the sugar dissolves, about 3 minutes, then stop stirring so the syrup does not crystallize. The liquid should look completely clear, with no gritty sugar left on the bottom.

Step 2: Add the Fruit and Aromatics

Add 12 ounces (340g) fresh cranberries, 1/4 cup (60ml) fresh orange juice, 2 strips (2-inch) orange peel, 1 cinnamon stick, and 1/8 teaspoon kosher salt. Raise the heat to medium-high and bring to a gentle boil, then immediately reduce the heat to medium-low to keep a steady simmer. Don’t walk away at this point, because the syrup can foam up quickly.

Step 3: Simmer Until the Berries Burst

Simmer uncovered, stirring occasionally, for 10 to 12 minutes, until the cranberries have burst and the sauce has thickened slightly. A spoon drawn through the sauce should leave a brief trail that fills in slowly. Keep it at a gentle simmer rather than an aggressive boil, or the berries will break down into a purée.

Step 4: Press the Berries for Texture

Press the cranberries against the side of the pan with the back of a spoon a few times to release their juices, leaving plenty of whole and half berries for texture. If the sauce looks watery, continue simmering 2 to 3 minutes more. It should look glossy and hold softly on the spoon.

Step 5: Cool and Remove the Aromatics

Remove from the heat and discard the cinnamon stick and orange peel strips. Cool the sauce in the pan for 10 minutes, then transfer to a serving bowl or a quart (1L) container. Cooling in the pan for a few minutes keeps the sauce from steaming up your storage container.

Step 6: Chill and Let It Set

Chill uncovered until the sauce is no longer steaming, about 20 minutes, then cover and refrigerate for at least 2 hours, or up to 3 days, to allow it to set and the flavors to meld. Serve chilled or at cool room temperature. The sauce thickens noticeably as it chills, so don’t worry if it looks loose while warm.

What to Serve With It

• Roast Turkey — the classic pairing, hot from the oven.
• Roast Chicken — a weeknight dinner that tastes special.
• Roast Beef — tangy fruit balances a rich, savory slice.
• Stuffing and Mashed Potatoes — spoon it right onto the plate.

Tips for the Best Results

• Pick Fresh Berries — firm, shiny cranberries burst evenly and taste tart.
• Trim the Pith — any white pith on the peel will make the sauce bitter.
• Skip the Vigorous Boil — a hard boil breaks the berries into a purée.
• Taste While Warm — adjust with a pinch more salt if it tastes flat.
• Chill Before Judging — the sauce thickens as it sets, so wait.
• Stir Before Serving — a gentle stir brings the berries back into the syrup.

Easy Variations

For a warmer flavor, swap the cinnamon stick for a 1-inch piece of fresh ginger and remove it before chilling. If you like spice, add a scant 1/4 teaspoon of ground allspice with the salt. For a more orange-forward sauce, stir in an extra tablespoon of finely grated orange zest after the pan comes off the heat.

Storing and Reheating

• Refrigerator — store covered for up to 5 days.
• Freezer — pack into a freezer-safe container, leaving 1/2 inch (1cm) of headspace, for up to 2 months.
• Make Ahead — make it up to 3 days ahead; the flavor improves overnight.
• Thawing — thaw in the fridge overnight, then stir well before serving.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size.

FAQs

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

Yes, it is an ideal make-ahead dish. Make it up to 3 days ahead, keep it covered in the refrigerator, and stir before serving.

Can I use frozen cranberries instead of fresh?

Frozen berries work well, and you can add them straight to the pan without thawing. Expect them to release more liquid, so simmer 2 to 3 minutes longer if needed.

Why is my cranberry sauce too thin or too thick?

If it is thin, simmer it a couple of minutes longer before it cools. If it is too thick once chilled, stir in a splash of orange juice or water to loosen it.

Where did cranberry sauce come from?

Cranberries are native to North America, and Indigenous communities used them long before European settlers arrived. Sweetened, cooked cranberry sauces became a standard part of American holiday meals in the 19th and 20th centuries.

Martha Stewart-Inspired Cranberry Sauce

Print Recipe

This silky, jewel-toned cranberry sauce balances tart fresh cranberries with a hint of orange and warm cinnamon, set just enough to spoon but still bright and juicy. It is an original adaptation inspired by Martha Stewart’s classic home-entertaining style, made for the Thanksgiving table and everyday roast chicken alike.

• Author: Anabelle Mclean
• Prep Time: 5
• Cook Time: 25
• Total Time: 30
• Yield: 8 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (200g) granulated sugar
• 3/4 cup (180ml) water
• 12 ounces (340g) fresh cranberries, picked over and rinsed (about 3 cups)
• 1/4 cup (60ml) fresh orange juice (from 1 medium orange)
• 2 strips (2-inch) orange peel, white pith removed
• 1 cinnamon stick (3 inches)
• 1/8 teaspoon kosher salt

Instructions

1. Combine the sugar and water in a medium saucepan (about 2-quart or 1.9L) over medium heat. Stir gently until the sugar dissolves, about 3 minutes, then stop stirring so the syrup does not crystallize; the liquid should look clear.
2. Add the cranberries, orange juice, orange peel, cinnamon stick, and kosher salt. Raise the heat to medium-high and bring to a gentle boil, then immediately reduce the heat to medium-low to maintain a steady simmer.
3. Simmer uncovered, stirring occasionally, for 10 to 12 minutes, until the cranberries have burst and the sauce has thickened slightly. A spoon drawn through the sauce should leave a brief trail that fills in slowly; do not boil aggressively or the berries will break down into a purée.
4. Press the cranberries against the side of the pan with the back of a spoon a few times to release their juices, leaving plenty of whole and half berries for texture. If the sauce looks watery, continue simmering 2 to 3 minutes more.
5. Remove from the heat and discard the cinnamon stick and orange peel strips. Cool the sauce in the pan for 10 minutes, then transfer to a serving bowl or a quart (1L) container.
6. Chill uncovered until the sauce is no longer steaming, about 20 minutes, then cover and refrigerate for at least 2 hours, or up to 3 days, to allow it to set and the flavors to meld. Serve chilled or at cool room temperature.

Notes

Store cranberry sauce covered in the refrigerator for up to 5 days. To freeze, pack into a freezer-safe container, leaving 1/2 inch (1cm) of headspace, and freeze for up to 2 months; thaw overnight in the refrigerator and stir well before serving. Make it up to 3 days ahead and keep refrigerated; the flavor improves after a day. To serve warm, reheat gently in a saucepan over low heat for 3 to 5 minutes, stirring, or microwave in 30-second bursts, but do not let it boil.

Nutrition

• Calories: 117
• Sugar: 26.5g
• Sodium: 37mg
• Saturated Fat: 0g
• Carbohydrates: 30.1g
• Fiber: 1.9g
• Protein: 0.2g
• Cholesterol: 0mg

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