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Martha Stewart-Inspired Cranberry Sauce with Brown Sugar

Close-up of Martha Stewart-Inspired Cranberry Sauce with Brown Sugar showing its texture
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This is my adaptation of Martha Stewart’s classic cranberry sauce, featuring deep brown sugar for a caramel-like richness that balances the tart berries. Fresh orange zest and juice add bright, aromatic notes, while a gentle simmer yields a glossy, spoonable sauce with whole berries and a hint of texture. It is an easy, make-ahead holiday staple that tastes far better than anything from a can.

Ingredients

Scale
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240ml) water
  • 1 (12-ounce/340g) bag fresh cranberries, picked over and rinsed
  • 1 strip (2-inch/5cm) orange zest
  • 2 tablespoons (30ml) fresh orange juice
  • 1/4 teaspoon kosher salt

Instructions

  1. Combine the brown sugar and water in a medium saucepan (about 2 quarts/1.9L) over medium heat. Stir with a wooden spoon until the sugar dissolves completely, about 2 minutes; the liquid should look clear, not grainy.
  2. Add the cranberries, orange zest strip, orange juice, and kosher salt. Stir once to combine. The cranberries will float at first, which is normal.
  3. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low. You want a steady simmer, not a rolling boil, to keep the sauce from scorching.
  4. Simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, 10 to 12 minutes. You will hear the berries pop; that is the signal they are releasing their pectin. Do not stir constantly, or the berries will break down too much and turn mushy.
  5. Mash lightly with the back of a spoon or a potato masher to break up any large pieces, leaving some whole berries for texture. If you prefer a smoother sauce, mash more thoroughly.
  6. Remove the orange zest strip and discard. Taste and adjust: if the sauce seems too tart, stir in 1 more tablespoon of brown sugar; if too sweet, add a squeeze of orange juice.
  7. Let the sauce cool in the pan for 5 minutes. It will thicken further as it cools. Serve warm, at room temperature, or chilled. The sauce should be glossy and spoonable, not runny.
  8. Transfer to a serving bowl or storage container. Cover and refrigerate until ready to serve. The flavor deepens after a few hours.

Notes

Store cranberry sauce in an airtight container in the refrigerator for up to 2 weeks. 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 before serving; stir well. Make-ahead: the sauce can be made up to 1 week in advance and refrigerated. Serve cold, at room temperature, or gently reheated in a saucepan over low heat, stirring occasionally, until warm, about 5 minutes. Do not boil after reheating, as it may become too thick.

Nutrition

Keywords: cranberry sauce with brown sugar, homemade cranberry sauce, Martha Stewart cranberry sauce, Thanksgiving cranberry sauce, easy cranberry sauce, fresh cranberry sauce, orange cranberry sauce, holiday side dish, stovetop cranberry sauce, brown sugar cranberry sauce

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