This delicious cranberry sauce, inspired by Martha Stewart, is a quick and simple addition to your holiday table. Bursting with fresh, tangy cranberries, sweet orange zest, and a hint of cinnamon, it’s perfect for adding a festive flair to any meal. Made with common ingredients, it’s easy to whip up and even better when made ahead!
Ingredients:
- 24 ounces fresh or frozen cranberries (6 cups)
- 1 ¼ cups sugar
- 4 wide strips orange zest, plus 1 cup fresh juice
- ½ teaspoon ground cinnamon
- Kosher salt
How To Make Cranberry Sauce?
- Combine Ingredients: In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, ¼ teaspoon salt, and ¼ cup (60ml) water.
- Simmer: Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.)
- Cool & Store: Remove from heat; let cool completely. Refrigerate in an airtight container for up to 1 week.
Recipe Tips:
- Don’t skip the orange zest : It adds a burst of fresh, citrusy flavor that balances the tartness of the cranberries.
- Stir occasionally : Stirring helps the cranberries break down evenly and prevents them from sticking to the bottom of the pan.
- Simmer, don’t boil : Once the mixture boils, reduce the heat to simmer. This ensures the sauce thickens without overcooking the cranberries.
- Let it cool before refrigerating : Allow the sauce to cool completely before storing. It thickens more as it cools, making it perfect for serving later.
- Adjust sweetness : Taste the sauce before cooling and add more sugar if you prefer a sweeter flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover cranberry sauce cool to room temperature. Transfer it to an airtight container and refrigerate for up to 1 week.
- Freeze: Allow the cranberry sauce to cool completely, then place it in a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 100 grams
- Calories: 159
- Total Fat: 0.15 g
- Saturated Fat: 0.007 g
- Cholesterol: 0 mg
- Sodium: 5 mg
- Potassium: 28 mg
- Total Carbohydrate: 40.4 g
- Dietary Fiber: 1.1 g
- Sugars: 31.75 g
- Protein: 0.9 g
Check out More Recipes:
- Martha Stewart Banana Bread Loaf
- Martha Stewart Strawberry Cake
- Martha Stewart Apple Crisp
- Martha Stewart Mashed Potatoes
- Martha Stewart Carrot Cake
Martha Stewart Cranberry Sauce
Description
This delicious cranberry sauce, inspired by Martha Stewart, is a quick and simple addition to your holiday table. Bursting with fresh, tangy cranberries, sweet orange zest, and a hint of cinnamon, it’s perfect for adding a festive flair to any meal. Made with common ingredients, it’s easy to whip up and even better when made ahead!
Ingredients
Instructions
- Combine Ingredients: In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, ¼ teaspoon salt, and ¼ cup (60ml) water.
- Simmer: Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.)
- Cool & Store: Remove from heat; let cool completely. Refrigerate in an airtight container for up to 1 week.
Notes
- Don’t skip the orange zest : It adds a burst of fresh, citrusy flavor that balances the tartness of the cranberries.
- Stir occasionally : Stirring helps the cranberries break down evenly and prevents them from sticking to the bottom of the pan.
- Simmer, don’t boil : Once the mixture boils, reduce the heat to simmer. This ensures the sauce thickens without overcooking the cranberries.
- Let it cool before refrigerating : Allow the sauce to cool completely before storing. It thickens more as it cools, making it perfect for serving later.
- Adjust sweetness : Taste the sauce before cooling and add more sugar if you prefer a sweeter flavor.
Martha Stewart Cranberry Sauce