Joanna Gaines Cranberry Orange Sauce Recipe
Joanna Gaines Cranberry Sauce is a vibrant and tangy holiday classic made with fresh cranberries, orange juice, warm spices, and a touch of sweetness. This easy stovetop recipe yields a luscious, thick sauce that’s perfect for pairing with roasted poultry, ham, and festive dishes. The addition of orange zest and optional vanilla or orange liqueur substitute adds layers of citrusy aroma and flavor, elevating this cranberry sauce to a delicious centerpiece for your holiday table.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: About 2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Primary Ingredients
- 12 ounces (340g) fresh cranberries, rinsed
- 1 cup (200g) granulated sugar
- ½ cup (120ml) freshly squeezed orange juice
- ½ cup (120ml) water
- Zest of 1 large orange
- 1 cinnamon stick
- ½ teaspoon ground ginger
- Pinch of salt
Optional Ingredients
- 1-2 tablespoons brown sugar
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons non-alcoholic orange liqueur substitute
Instructions
- Prepare Ingredients: Rinse the cranberries under cold water. Carefully zest one large orange, avoiding the white pith, reserving about half of the zest for later use. Squeeze ½ cup of fresh orange juice. Measure out all the other ingredients to have everything ready before cooking.
- Combine Ingredients in Pot: In a medium, heavy-bottomed pot, add the rinsed cranberries, granulated sugar, and brown sugar if using. Pour in the orange juice and water. Add the cinnamon stick, ground ginger, and a pinch of salt. Stir gently to blend all ingredients evenly.
- Boil Cranberries: Place the pot over medium-high heat and bring the mixture to a gentle boil. This should take about 5 to 7 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Simmer the Sauce: Lower the heat to medium-low to keep a steady simmer. Let it cook for 10 to 15 minutes until most cranberries burst and the sauce thickens. Around halfway through the simmer (about 7 to 8 minutes), stir in half of the reserved orange zest to infuse citrus flavor.
- Remove Spices and Adjust Sweetness: Take the pot off the heat. Carefully remove the cinnamon stick (and any ginger if used). Taste the sauce and add more sugar if you desire sweeter sauce, stirring it in to dissolve with residual heat.
- Finish Flavoring: Stir in the remaining orange zest for brightness. If using, mix in the vanilla extract and the non-alcoholic orange liqueur substitute until evenly combined.
- Cool and Store: Transfer the cranberry sauce to a heatproof bowl or jar. Allow it to cool completely at room temperature for several hours; the sauce will thicken further as it cools. Once cooled, cover tightly and refrigerate. The sauce can be prepared up to one week in advance.
- Serve: Serve the cranberry sauce chilled or at room temperature alongside roasted poultry, ham, or as a topping for breakfast items like pancakes or desserts. Enjoy the festive flavors!
Notes
- For more sweetness, brown sugar can be added along with granulated sugar.
- The vanilla extract and non-alcoholic orange liqueur substitute enhance the flavor but are optional.
- Make the sauce a day ahead to let flavors meld and sauce thicken.
- Store tightly covered in the refrigerator for up to one week.
- Adjust sweetness according to personal preference after cooking.
