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Martha Stewart-Inspired Jalapeño Cranberry Sauce

Close-up of Martha Stewart-Inspired Jalapeño Cranberry Sauce showing its texture
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This bright, chunky cranberry sauce pairs tart fresh cranberries with a gentle jalapeño kick, balanced by sweet orange juice and warm cinnamon. Inspired by Martha Stewart’s classic entertaining style, it’s a make-ahead side that adds lively color and flavor to holiday tables.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 3/4 cup (180ml) orange juice, fresh or bottled
  • 1/4 cup (60ml) water
  • 1 (12-ounce / 340g) bag fresh cranberries, rinsed and picked over
  • 1 medium jalapeño (about 1/2 ounce / 15g), stemmed, seeded if desired, and finely minced
  • 1 teaspoon orange zest (from about 1 medium orange)
  • 1/4 teaspoon ground cinnamon
  • Pinch of kosher salt

Instructions

  1. In a medium saucepan (about 2 quarts / 2 liters), stir together the sugar, orange juice, and water. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves completely, about 2 minutes; the liquid should look clear, not cloudy.
  2. Add the cranberries, minced jalapeño, orange zest, cinnamon, and salt. Stir to combine, then bring the mixture back to a gentle boil over medium heat.
  3. Cook, stirring occasionally, until the cranberries pop and the sauce thickens, 10 to 12 minutes. You will hear the berries burst; avoid mashing them too much so the sauce stays pleasantly chunky.
  4. Reduce the heat to low and simmer for 3 to 5 minutes more, until the sauce coats the back of a spoon. If it looks watery, continue simmering in 1-minute increments; if it seems too thick, stir in a tablespoon of water.
  5. Remove the saucepan from the heat and let the sauce cool in the pan for 10 minutes. It will thicken further as it cools; taste and adjust with a pinch more salt only if needed.
  6. Transfer the sauce to a serving bowl or airtight container. Serve warm, at room temperature, or chilled. For the best flavor, let it rest at least 30 minutes before serving so the jalapeño and orange notes meld.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 1 week. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and stir well before serving. Make-ahead: The sauce can be made up to 5 days ahead and refrigerated; bring to room temperature or warm gently on the stovetop over low heat, adding a splash of orange juice if it has thickened too much. Reheating: Warm in a small saucepan over low heat for 3 to 5 minutes, stirring often, or microwave in a microwave-safe bowl in 30-second bursts until warmed through.

Nutrition

Keywords: jalapeño cranberry sauce, homemade cranberry sauce, spicy cranberry sauce, Martha Stewart inspired, Thanksgiving side dish, holiday condiment, fresh cranberries, easy cranberry sauce, stovetop cranberry sauce

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