Joanna Gaines Cranberry Orange Sauce Recipe
Joanna Gaines Cranberry Sauce is a vibrant, homemade sauce featuring fresh cranberries cooked with orange juice, spices, and a touch of sweetness. This sauce balances tart and sweet flavors with warm notes of cinnamon and ginger, making it a perfect accompaniment for roasted poultry, ham, breakfasts, and desserts. It is easy to prepare on the stovetop and can be made ahead of time for convenience.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: About 2 cups (serves 8–10)
- Category: Sauces & Condiments
- Method: Stovetop
- Cuisine: American
Ingredients
Main 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 (optional)
- ½ teaspoon pure vanilla extract (optional)
- 1-2 tablespoons non-alcoholic orange liqueur substitute (optional)
Instructions
- Prepare Ingredients: Rinse the fresh cranberries thoroughly under cold water. Zest one large orange carefully to avoid the white pith, reserving half of the zest for later use. Then squeeze ½ cup of fresh orange juice. Have all ingredients measured and ready before starting to cook.
- Combine Ingredients and Boil: In a medium, heavy-bottomed pot, combine the rinsed cranberries, granulated sugar (and brown sugar if using), ½ cup orange juice, water, cinnamon stick, ground ginger, and a pinch of salt. Stir gently to combine. Place the pot over medium-high heat and bring the mixture to a gentle boil, which should take about 5 to 7 minutes. Stir occasionally to prevent sticking.
- Simmer to Thicken: Reduce the heat to medium-low to maintain a steady simmer. Cook the cranberry mixture for 10 to 15 minutes, stirring occasionally. Most cranberries should burst, and the sauce will start to thicken. About halfway through simmering (around 7 to 8 minutes in), stir in half of the reserved orange zest for added citrus flavor.
- Remove Spices and Adjust Sweetness: Remove the pot from the heat once the sauce has thickened to your liking. Carefully take out the cinnamon stick and any other large spice pieces if used. Taste the sauce and adjust the sweetness by stirring in extra granulated or brown sugar as needed; the residual heat will dissolve the added sugar.
- Add Final Flavors: Stir in the remaining reserved orange zest. If using, add ½ teaspoon pure vanilla extract and 1 to 2 tablespoons of non-alcoholic orange liqueur substitute. Mix thoroughly to combine all flavors evenly.
- 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 significantly as it cools. Once cooled, cover tightly and refrigerate. The sauce can be prepared up to one week in advance.
- Serve: Enjoy the cranberry sauce chilled or at room temperature alongside roasted poultry, ham, or use it as a vibrant topping for breakfast dishes and desserts.
Notes
- For a brighter flavor, use freshly squeezed orange juice and zest.
- Adjust the sweetness to your preference; brown sugar adds a richer, deeper sweetness.
- The sauce thickens further as it cools, so don’t worry if it seems slightly runny while hot.
- Can be made up to one week in advance and stored in the refrigerator.
- For a boozy version, you may substitute the non-alcoholic orange liqueur with an alcoholic one if desired.
