Cranberry Glaze for Holiday Turkey

Submitted by: on November 16, 2010

Basting Glaze for the holiday turkey. Makes it a beautifully dark mahogany color. Used it last year and it was fantastic – It’s a “keeper” in our house!

Servings: about 1 1/4 cup        


•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

Read more at Cranberry Glaze – Martha Stewart Recipes


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.

Read more at Cranberry Glaze – Martha Stewart Recipes

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