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Joanna Gaines Cranberry Orange Sauce Recipe

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4.6 from 85 reviews

This vibrant and flavorful cranberry sauce recipe by Joanna Gaines combines fresh cranberries with orange juice, warm spices, and optional additions like vanilla and orange liqueur substitute. Simmered gently to burst the cranberries and thicken naturally, the sauce is a perfect homemade complement to holiday meals or year-round dishes, offering a balance of tart, sweet, and aromatic flavors.

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
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons non-alcoholic orange liqueur substitute

Instructions

  1. Prepare Ingredients: Rinse the fresh cranberries and zest one large orange carefully to avoid the bitter white pith. Reserve half of the zest for later, then squeeze ½ cup of fresh orange juice. Gather and measure out all other ingredients to have everything ready before cooking.
  2. Combine Ingredients and Boil: In a medium, heavy-bottomed pot, combine the rinsed cranberries, granulated sugar (and brown sugar if using), 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 in about 5-7 minutes, stirring occasionally to prevent sticking.
  3. Simmer and Thicken: Reduce the heat to medium-low to keep a steady simmer. Let it simmer for 10-15 minutes, allowing most cranberries to burst and the sauce to thicken. About halfway through the simmering time (7-8 minutes), stir in half of the reserved orange zest to infuse more citrus flavor.
  4. Remove Spices and Adjust Sweetness: Remove the pot from the heat. Carefully take out the cinnamon stick (and any ginger slices if used). Taste the sauce and adjust the sweetness if desired by stirring in extra sugar until fully dissolved by the residual heat.
  5. Add Final Flavors: Stir in the remaining orange zest. If desired, add the optional vanilla extract and non-alcoholic orange liqueur substitute, mixing thoroughly to enhance depth and aroma of the sauce.
  6. Cool and Store: Transfer the cranberry sauce to a heatproof bowl or jar and let it cool completely at room temperature for several hours. The sauce will thicken significantly as it cools. Once cooled, cover tightly and refrigerate. It can be prepared up to a week in advance for convenience.
  7. Serve: Serve the cranberry sauce chilled or at room temperature. It pairs wonderfully with roasted poultry, ham, or as a sweet-tart topping for breakfast items like pancakes or desserts. Enjoy the rich seasonal flavors!

Notes

  • For a deeper flavor, allow the cranberry sauce to sit refrigerated for at least 24 hours before serving.
  • Adjust the level of sweetness with granulated or brown sugar according to your taste preferences.
  • If orange zest is unavailable, lemon zest can be substituted but will slightly alter the flavor profile.
  • Non-alcoholic orange liqueur substitutes add depth but can be omitted for a simpler flavor.
  • This sauce can be made up to one week in advance and stored sealed in the refrigerator.

Find it online: https://oliviabakes.com/joanna-gaines-cranberry-orange-sauce-recipe/