Martha Stewart Cranberry Sauce Recipe

This Martha Stewart Cranberry Sauce Recipe is a tart and vibrant condiment, which includes fresh cranberries and orange juice. It’s a classic, foolproof recipe, ready in just 20 minutes.

Martha Stewart Cranberry Sauce Recipe Ingredients

• 24 ounces fresh or frozen cranberries (6 cups)
• 1 1/4 cups sugar
• 4 wide strips orange zest
• 1 cup fresh orange juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon coarse salt
• 1/4 cup water

How To Make Martha Stewart Cranberry Sauce Recipe

1. Combine all ingredients: In a medium saucepan, combine cranberries, sugar, orange zest, orange juice, cinnamon, salt, and 1/4 cup water.
2. Cook until berries burst: Bring to a boil over medium-high heat, then reduce to medium. Simmer for 12 to 15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
3. Cool and store: Remove from heat and let the sauce cool completely. It will continue to thicken as it cools. Store in an airtight container.

Recipe Tips

• Can I make cranberry sauce ahead of time?
  Yes, you can make it up to a week in advance and keep it refrigerated.
• How to thicken cranberry sauce:
  The sauce naturally thickens as it cools. If needed, simmer a bit longer to reduce it further.
• Can I freeze cranberry sauce?
  Yes, freeze it in an airtight container for up to 3 months.
• Can I reduce the sugar?
  You can, but it may affect the balance of tartness. Start by reducing 1/4 cup and adjust to taste.
• How to add extra flavor:
  Try adding a pinch of cloves, nutmeg, or a splash of vanilla extract.

What To Serve With Cranberry Sauce

Cranberry sauce pairs perfectly with holiday and roast dishes:

• Roast turkey or chicken
• Ham
• Pork loin
• Stuffing
• Mashed potatoes

How To Store Cranberry Sauce

Refrigerate: Store in an airtight container for up to 7 days.

Freeze: Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Cranberry Sauce Nutrition Facts

• Calories: 50
• Carbohydrates: 13g
• Sugar: 11g
• Fiber: 1g
• Fat: 0g
• Sodium: 25mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen cranberries?
Yes, no need to thaw them first.

Why is my cranberry sauce too runny?
It likely needs more simmering time to reduce and thicken.

Can I double this recipe?
Absolutely—just use a larger pot and extend the simmering time slightly.

How long does homemade cranberry sauce last?
Up to 7 days in the fridge or 3 months in the freezer.

Try More Recipes:

• Martha Stewart Stuffing Recipe
• Martha Stewart Scalloped Potatoes Recipe
• Martha Stewart Mashed Potatoes Recipe