Joanna Gaines Cranberry Sauce

Experience the delectable taste of homemade Cranberry Sauce with this simple recipe inspired by Joanna Gaines. Using just five fresh ingredients and a stove-top cooking time of only 15 minutes, this dish boasts a delicious blend of flavors from orange juice, brown sugar, and a hint of vanilla, making it the perfect addition to your holiday meals.

Try Other Cranberry Recipes:

• Cranberry Jalapeno Dip Costco Recipe
• Pioneer Woman Cranberry Butter
• Pioneer Woman Cranberry Nut Bread

Should Cranberry Sauce Be Served Hot Or Cold?

Cranberry sauce can be served hot, cold, or at room temperature, depending on personal preference. Some prefer it warm to release the flavors, while others prefer it cold as a refreshing contrast.

To serve it warm, heat it up on the stove or in the microwave before serving. To serve it cold, refrigerate it for 2 hours before serving to enhance the flavors. The most common way of serving cranberry sauce is cold, it can also be made in advance and kept in the refrigerator until ready to use.

Avoid Overcooking

When cranberries are cooked for too long, they can burst and become mushy, resulting in a sauce that is too thick and not as flavorful. Additionally, if the heat is too high or the sauce is left to cook for too long, the sugar can caramelize and the sauce can become overly sweet.

To avoid overcooking, it is important to keep an eye on the sauce as it cooks, and to remove it from the heat as soon as it reaches the desired consistency.

How To Know When Cranberry Sauce Is Done Cooking

If you want to check if it’s done, you can check if the cranberries have burst and the sauce is thickened. Additionally, you can use a thermometer, it should reach around 212°F (100°C) it’s done.

Joanna Gaines Cranberry Sauce Ingredients

• Cranberries. Cranberries can be used either fresh or frozen. Do not use dry.
• Water. Cranberries need to be cooked in liquid, therefore we’re using a mixture of water and orange juice as the cooking medium. I find that using only orange juice completely masks the flavor of the cranberries.
• Fresh Orange Juice. Extract one-fourth of a cup’s worth of juice from a fresh orange. Since you will need the orange zest anyhow, there is no reason not to use the liquids contained within the orange. Cranberries and oranges are a classic flavor combination. Have you had the opportunity to sample my orange cranberry bread?
• Brown Sugar. When you can use brown sugar instead of white granulated sugar, why to use the former?! This is my credo, and I believe it to be true with regard to cranberry sauce. In a typical recipe, I use only 3/4 cup, but if you want your cranberry sauce particularly sweet, raise the amount to 1 cup.
• Orange Zest. First, grate a portion of the orange peel and then extract the juice. After the sauce has been removed from the heat, add the zest. Why? When I heat the cranberry sauce with the orange zest, the finished product has a little bitter flavor.
• Vanilla Extract. I haven’t come across too many cranberry sauce recipes that call for this ingredient, but I absolutely insist on including it. The combination of orange, brown sugar and cranberry tastes absolutely great when a dash of vanilla essence is added. (and an added perk! Also has a wonderful aroma.)

How To Make Joanna Gaines Cranberry Sauce

• You’ll need fresh orange juice and zest. I recommend zesting the orange first, then cutting the citrus into slices for the juice. (It’s more difficult to zest a sliced orange!) For 1/4 cup of juice, use roughly half of a big orange. If you need additional juice, juice the second half of the orange.
• Set aside 1/2 cup of cranberries after washing them. These will be added in the end for texture.
• In a medium saucepan over medium heat, combine the remaining cranberries, water, orange juice, and brown sugar. As the mixture comes to a simmer, stir it occasionally. Reduce the heat to low-medium after the sauce has begun to simmer. Cook for another 10 minutes, stirring periodically until the liquid has reduced and the cranberries have burst and thickened.
• Remove from the heat and mix in 1/2 cup of the saved cranberries, the orange zest, and the vanilla essence. The sauce will thicken further as it cools.
• The sauce is delicious and served warm or at room temperature. Refrigerate leftovers for up to 5 days after cooking.

What To Do With Cranberry Sauce?

Cranberry Sauce is a versatile and delicious addition to any holiday meal. Here are a few ideas on how to incorporate it into your culinary creations:

1. Serve it as a side dish alongside your turkey or ham.
2. Use it as a topping for your morning pancakes or waffles.
3. Mix it into your oatmeal or yogurt for a sweet and tangy breakfast treat.
4. Spread it on a turkey or chicken sandwich for an added burst of flavor.
5. Use it as a glaze for pork tenderloin or ham.
6. Mix it with cream cheese for a delicious dip or spread.
7. Use it as a filling for thumbprint cookies or turnovers.
8. Mix it into your favorite BBQ sauce for a unique twist on barbecue.

How To Store Cranberry Sauce?

• In The Fridge. You may create cranberry orange sauce in advance, which will relieve some of the strain that comes with preparing on the busiest culinary day of the year. When properly covered and stored in the refrigerator, the homemade orange-cranberry sauce can keep for 10 to 14 days.
• In The Freezer. Cranberry sauce retains its integrity when frozen. Move it to a Ziploc bag that can be frozen, remove any extra air, and store it in the freezer for up to two months. Before you serve it, let it thaw in the refrigerator for a whole night.

Recipe Tips

If you’re making this Joanna Gaines recipe, here are a few tips to ensure it turns out perfectly:

1. Use fresh cranberries for the best flavor.
2. Adjust the amount of sugar to taste, depending on the tartness of your cranberries.
3. Add a splash of brandy, red wine, or port for an extra depth of flavor.
4. Mix in a handful of chopped nuts, such as pecans or walnuts, for added texture.
5. Experiment with different spices, such as cinnamon, ginger, or allspice, to create a unique flavor.
6. For a smooth consistency, use an immersion blender or food processor to puree the sauce.
7. If you prefer a chunky sauce, simply mash the cranberries with a fork or potato masher.
8. Refrigerate the sauce for at least 2 hours before serving to allow the flavors to meld.

Recipe Variations

There are many ways to vary this recipe to suit your taste preferences or dietary restrictions. Here are a few ideas:

1. Use honey or maple syrup instead of brown sugar for a natural sweetener.
2. Add a touch of heat by mixing in a diced jalapeno pepper or a pinch of cayenne pepper.
3. Mix in a spoonful of Dijon mustard for added tanginess.
4. Use fresh ginger or ginger powder instead of orange zest for a unique twist on the flavor.
5. Use orange marmalade instead of fresh orange juice for a deeper flavor.
6. Use frozen cranberries instead of fresh for a year-round recipe option.
7. Make it vegan by using maple syrup and non-dairy milk instead of brown sugar and water.
8. Make it gluten-free by using a gluten-free all-purpose flour instead of regular flour.

Joanna Gaines Cranberry Sauce Nutrition Facts

Amount Per Serving

• Calories 418.3
• Total Fat 0.4g
• Saturated Fat 0g
• Sodium 80.3mg
• Potassium 72mg
• Total Carbohydrate 107.8g
• Dietary Fiber 2.8g
• Sugars 2.8g
• Protein 0.6g
• Vitamin A 1%
• Vitamin C 10%
• Calcium 2%
• Iron 8%

Try Other Joanna Gaines Recipes:

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