Joanna Gaines Cranberry Sauce

This easy and delicious cranberry sauce, inspired by Joanna Gaines, is the perfect addition to any holiday table. With its sweet-tart flavor and simple preparation, it comes together in just minutes. Customize it with nuts, orange zest, or warm spices for extra flair. A versatile, crowd-pleasing dish using common ingredients you already have!

Recipe Ingredients:

• 1 cup (200g) sugar
• 1 cup (250ml) water
• 4 cups (one 12-ounce package) fresh or frozen cranberries
• Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
•  

How To Make Cranberry Sauce?

1. Prepare the cranberries: Rinse the cranberries in a colander and remove any bruised or damaged ones.
2. Boil the sugar and water: Combine the sugar and water in a medium saucepan over high heat. Stir until the sugar dissolves and bring the mixture to a boil.
3. Add the cranberries: Stir the cranberries into the boiling water and sugar mixture. Bring back to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until most of the cranberries have burst.
4. Mix in your add-ins (optional): Leave the cranberry sauce as is, or dress it up with your favorite extras. Stir in chopped pecans, orange zest, or additional fruit like raisins, currants, or blueberries. Add a pinch of spices like cinnamon, nutmeg, or allspice if desired. Adjust to taste.
5. Cool the sauce: Remove the pot from heat and let the cranberry sauce cool completely at room temperature. Transfer to a bowl and chill in the refrigerator. The sauce will thicken further as it cools.
6. Serve and enjoy: This cranberry sauce is perfect as a side dish for your holiday meals or as a spread for leftovers.

Recipe Tips:

• Don’t Overcook the Cranberries: Simmer just until most of the cranberries burst. Overcooking can make the sauce too thick and lose its bright flavor.
• Adjust Sweetness: Taste the sauce as it simmers. If it’s too tart, add a little more sugar. If it’s too sweet, add a squeeze of fresh lemon juice.
• Add Spices Slowly: Start with a pinch of cinnamon, nutmeg, or allspice, and adjust to taste. Too much spice can overpower the cranberries.
• Let It Cool Completely: The sauce will thicken as it cools, so don’t worry if it looks runny at first. Give it time to set properly.
• Make Ahead for Better Flavor: Prepare the sauce a day in advance. The flavors deepen overnight, making it taste even better.

How To Store Leftovers?

• Refrigerate: First, let the leftover cranberry sauce cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 7 days.
• Freeze: Allow the cranberry sauce to cool completely, then place it in a freezer-safe container or bag. Freeze for up to 2 months. To thaw, move the sauce to the refrigerator overnight.

Nutrition Facts

• Calories: 160
• Total Fat: 0.1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 40mg
• Total Carbohydrate: 41g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 0.3g

Check out More Recipes:

• Joanna Gaines Salsa Recipe
• Joanna Gaines Strawberry Butter
• Joanna Gaines Jalapeno Drip Jam

Joanna Gaines Cranberry Sauce

Author: Mohamed Shili Cooking Method:Simmering Cuisine:American Courses:Side Recipe Keys: J Joanna Gaines Cranberry Sauce

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings: 6 minutesCalories:160 kcal

Description

This easy and delicious cranberry sauce, inspired by Joanna Gaines, is the perfect addition to any holiday table. With its sweet-tart flavor and simple preparation, it comes together in just minutes. Customize it with nuts, orange zest, or warm spices for extra flair. A versatile, crowd-pleasing dish using common ingredients you already have!

Ingredients

• 1 cup (200g) sugar
• 1 cup (250ml) water
• 4 cups (one 12-ounce package) fresh or frozen cranberries
• Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
•  

Instructions

1. Prepare the cranberries: Rinse the cranberries in a colander and remove any bruised or damaged ones.
2. Boil the sugar and water: Combine the sugar and water in a medium saucepan over high heat. Stir until the sugar dissolves and bring the mixture to a boil.
3. Add the cranberries: Stir the cranberries into the boiling water and sugar mixture. Bring back to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until most of the cranberries have burst.
4. Mix in your add-ins (optional): Leave the cranberry sauce as is, or dress it up with your favorite extras. Stir in chopped pecans, orange zest, or additional fruit like raisins, currants, or blueberries. Add a pinch of spices like cinnamon, nutmeg, or allspice if desired. Adjust to taste.
5. Cool the sauce: Remove the pot from heat and let the cranberry sauce cool completely at room temperature. Transfer to a bowl and chill in the refrigerator. The sauce will thicken further as it cools.
6. Serve and enjoy: This cranberry sauce is perfect as a side dish for your holiday meals or as a spread for leftovers.

Notes

• Don’t Overcook the Cranberries: Simmer just until most of the cranberries burst. Overcooking can make the sauce too thick and lose its bright flavor.
• Adjust Sweetness: Taste the sauce as it simmers. If it’s too tart, add a little more sugar. If it’s too sweet, add a squeeze of fresh lemon juice.
• Add Spices Slowly: Start with a pinch of cinnamon, nutmeg, or allspice, and adjust to taste. Too much spice can overpower the cranberries.
• Let It Cool Completely: The sauce will thicken as it cools, so don’t worry if it looks runny at first. Give it time to set properly.
• Make Ahead for Better Flavor: Prepare the sauce a day in advance. The flavors deepen overnight, making it taste even better.

Keywords:Joanna Gaines Cranberry Sauce