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Martha Stewart-Inspired Cranberry Sauce

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

Ingredients

Scale
  • 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

Keywords: Martha Stewart cranberry sauce, homemade cranberry sauce, fresh cranberry sauce, orange cranberry sauce, Thanksgiving cranberry sauce, cinnamon cranberry sauce, easy cranberry sauce recipe, stovetop cranberry sauce

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