Food & Cooking Recipes Dessert & Treats Recipes Cranberry Coulis By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1 2/3 cups Use this fruit sauce when making our Gingerbread Semifreddo. Ingredients 8 ounces fresh or frozen cranberries 6 tablespoons sugar 2 one-by-three-inch slices orange peel 1 stick cinnamon Directions In a small saucepan, combine all ingredients with 1 1/2 cups water; bring to a boil. Reduce heat to medium low; cook until cranberries have burst, 8 to 10 minutes. Remove and discard orange peel and cinnamon stick. Pass mixture through a food mill, then through a fine sieve to remove all seeds; cool. Print