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Cranberry Sauce


Orange juice helps sweeten up the tart cranberries.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, November 2009


  • 3 cups fresh cranberries
  • 3/4 cup sugar
  • 1 teaspoon finely grated orange zest
  • 1/2 cup water
  • 1/3 cup fresh orange juice (from 2 oranges)
  • 2 whole cloves
  • 1 cinnamon stick


  1. Bring all the ingredients to a boil in a medium saucepan. Reduce heat, and simmer until cranberries begin to burst and liquid thickens, 10 to 15 minutes. Remove cloves and cinnamon stick, and discard. Refrigerate until chilled.

Cook's Notes

Cranberries can be refrigerated for up to 3 days or frozen up to 1 month.

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