This cranberry sauce is a perfect blend of sweet and tart. With fresh cranberries, orange juice, and a hint of cinnamon, it’s a simple yet tasty addition to any holiday meal!
I love how easy it is to make! Just simmer everything together and let it cool. It also tastes great on leftovers, turning that turkey sandwich into a festive treat! 🦃🍊
Key Ingredients & Substitutions
Fresh Cranberries: These are essential for the sauce’s tart flavor. If fresh cranberries are out of season, you can use frozen ones—just don’t thaw them before cooking!
Granulated Sugar: This balances the tartness of the cranberries. For a healthier option, consider using honey or maple syrup, but keep in mind that you might need to adjust the amount to taste.
Fresh Orange Juice and Zest: These add a bright flavor. If fresh oranges aren’t available, bottled orange juice works, but fresh zest gives the best aroma and taste. You could use lemon juice for a different twist!
Ground Cinnamon: This adds warmth. You can substitute it with nutmeg or allspice if you prefer those flavors.
Fresh Rosemary (optional): A lovely garnish that adds a touch of elegance. If you don’t have rosemary, try using mint or simply skip it entirely.
How Do You Achieve the Perfect Consistency in Cranberry Sauce?
Getting the sauce just right can be tricky. The key is to simmer the cranberries long enough for them to burst open and release their juices, which helps thicken the sauce. Here’s how:
- Start with medium heat when dissolving the sugar and juices. This ensures everything blends well.
- Once you add the cranberries, bring to a gentle boil, then reduce to low heat. Simmer them for 10-15 minutes. Stir regularly to prevent sticking.
- Keep an eye on the texture. For a looser sauce, simmer for a shorter time, and for a thicker sauce, let it simmer longer until it reaches your desired consistency.
Letting it cool will also help thicken it further, so don’t rush this step!
Joanna Gaines Cranberry Sauce
Ingredients You’ll Need:
- 12 oz (about 3 cups) fresh cranberries
- 1 cup granulated sugar
- 1 cup fresh orange juice (about 2 large oranges)
- 1 tsp orange zest
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Optional garnish: fresh rosemary sprig
How Much Time Will You Need?
This cranberry sauce takes about 20 minutes to prepare and cook, plus a bit of time to cool down. So, you’ll spend about 10 minutes getting everything ready and cooking, then give it about 30 minutes to cool before serving. It’s quick and easy!
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the fresh cranberries under cool water. Make sure to sift through them and remove any soft or damaged berries. It’s important to only use the good ones for the best flavor!
2. Mix Together the Base:
In a medium saucepan, combine the granulated sugar, fresh orange juice, orange zest, ground cinnamon, and salt. Turn the heat to medium and stir occasionally. Keep cooking until the sugar completely dissolves, creating a sweet, fragrant base.
3. Add the Cranberries:
Now, it’s time to add the rinsed cranberries to the saucepan. Turn the heat up slightly and bring the mixture to a gentle boil. This will help the cranberries burst and release their lovely juices!
4. Simmer and Thicken:
Once boiling, reduce the heat and let it simmer for about 10-15 minutes. Stir occasionally, and you will see the cranberries start to burst open. The sauce will begin to thicken—this is perfect! Keep an eye on it so you can achieve the consistency you like.
5. Let It Cool:
When the cranberries have burst and the sauce has thickened, remove the saucepan from the heat. Allow the cranberry sauce to cool to room temperature; it will thicken a little more as it cools, so don’t worry if it seems a bit loose right after cooking.
6. Serve or Store:
Once cooled, transfer your beautiful cranberry sauce to a serving dish or a jar. You can garnish it with a sprig of fresh rosemary if you like, for a touch of color. Serve it chilled or at room temperature with your holiday feast. Any leftovers can be kept in the refrigerator for up to a week—if it lasts that long!
Can I Use Frozen Cranberries Instead?
Absolutely! Frozen cranberries work well in this recipe, and you don’t need to thaw them beforehand. Just cook them directly from frozen; they might take an extra minute or two to burst and soften.
How Do I Reduce the Sugar in This Recipe?
If you’d like a less sweet sauce, you can reduce the sugar to 3/4 cup and taste it as you go. You can also substitute part of the granulated sugar with honey or maple syrup, though keep in mind that this may alter the flavor slightly.
Can I Make This Sauce Ahead of Time?
Yes! This cranberry sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator. The flavors continue to develop over time, so it may even taste better after a day or two!
What Should I Serve This Cranberry Sauce With?
This sauce pairs perfectly with turkey, chicken, or ham during holiday meals. It’s also great as a topping for desserts like cheesecake or yogurt, or even spread on sandwiches for a festive twist!
