Chicken With Cranberry Sauce

Chicken With Cranberry Sauce

recipe image

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.

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

Directions

  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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