Recipe: Cranberry Glaze for Turkey

From Martha Stewart’s Christmas Cookbook 2003

  • Yield Makes about 1 1/4 cups


  • 1 tablespoon unsalted butter

  • 1/2 shallot, finely chopped (about 2 teaspoons)

  • 2 fresh sage leaves

  • 1 teaspoon whole juniper berries

  • 1 cup fresh or thawed cranberries

  • 2/3 cup pure maple syrup

  • 2/3 cup apple cider, plus more if needed

  • 1/2 cup red-currant jelly

  • 1/4 teaspoon coarse salt

  • Pinch of freshly ground pepper


  1. In a medium saucepan, melt butter over medium heat. Add shallot,
    and cook until translucent, stirring occasionally, about 2 minutes. Add
    sage leaves and juniper berries; cook, stirring, 1 minute. Add
    cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise
    heat to medium-high, and simmer until cranberries are soft and starting
    to burst, about 3 minutes.

  2. Transfer cranberry mixture to a food processor, and puree until
    smooth. Pass puree through a fine sieve into a small saucepan.

  3. Return glaze to stove, and simmer gently over medium heat until
    it has thickened, about 10 to 15 minutes; you should have about 1 1/4
    cups. If glaze seems too thick, thin it with a little apple cider. Keep
    warm until ready to use.