Chicken With Cranberry Sauce

Chicken With Cranberry Sauce

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Martha’s homemade cranberry sauce couldn’t be easier. The simple recipe teams whole berries with the zest and juice of an orange, sugar, and a touch of cinnamon. It takes 25 minutes, and you can make it up to a week ahead. Use any leftovers for Cranberry Swirl Cheesecake or Chicken a la Cranberry.


  • 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


  1. In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. 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.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

    Aaron Dyer

Originally appeared: Martha Stewart Living, November 2018

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