Joanna Gaines Orange Cranberry Sauce Recipe
Joanna Gaines Cranberry Sauce is a vibrant, flavorful condiment made from fresh cranberries simmered with orange juice, spices, and a touch of sweetness. This sauce offers a perfect balance of tartness and warmth, enhanced by cinnamon, ginger, and optional vanilla and orange liqueur substitute, making it an ideal accompaniment to roasted poultry, ham, or festive dishes.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: Approximately 2 cups of cranberry sauce
- Category: Condiment
- 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 cranberries thoroughly. Zest one large orange carefully, avoiding the bitter white pith, and reserve half of the zest. Squeeze ½ cup of fresh orange juice and measure all other ingredients before cooking for efficiency.
- Combine and Boil: In a medium, heavy-bottomed pot, combine cranberries, granulated sugar (and brown sugar if using), orange juice, water, cinnamon stick, ground ginger, and a pinch of salt. Stir gently to mix. Place the pot over medium-high heat and bring the mixture to a gentle boil, approximately 5-7 minutes, stirring occasionally to prevent sticking.
- Simmer and Thicken: Reduce the heat to medium-low to keep a steady simmer. Cook for 10-15 minutes until most of the cranberries burst and the sauce thickens. Around the midpoint of cooking, about 7-8 minutes, stir in half of the reserved orange zest to infuse additional citrus flavor.
- Remove Spices and Adjust Sweetness: Take the pot off heat and carefully remove the cinnamon stick. Taste the sauce and adjust the sweetness if desired by adding more sugar, stirring until fully dissolved by the residual heat.
- Finish Flavoring: Stir in the remaining orange zest. Add the optional vanilla extract and non-alcoholic orange liqueur substitute if using, blending thoroughly to enhance flavor complexity.
- Cool and Store: Transfer the cranberry sauce into a heatproof bowl or jar. Allow it to cool completely at room temperature for several hours, during which the sauce will thicken significantly. Once cooled, cover tightly and refrigerate. The sauce can be prepared up to a week in advance.
- Serve: Serve the cranberry sauce chilled or at room temperature. It pairs wonderfully with roasted poultry, ham, breakfast dishes, and desserts. Enjoy the festive, tangy taste!
Notes
- For a deeper flavor, use fresh cranberries rather than frozen.
- Adjust sweetness according to your preference, especially when using optional brown sugar.
- The sauce thickens as it cools, so don't worry if it seems slightly runny while hot.
- Storing in an airtight container in the refrigerator keeps the sauce fresh for up to a week.
- Optional vanilla and orange liqueur substitute add warmth and complexity but can be omitted for a simpler sauce.
