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Joanna Gaines Holiday Cranberry Sauce

Joanna Gaines holiday cranberry sauce with a chunky, jammy texture from simmering fresh cranberries until they burst. Bright orange juice and zest plus warm cinnamon and ginger make it ideal for a festive side.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries
  • 0.5 cup sugar
  • 0.5 cup brown sugar, packed
  • 1 cup orange juice
  • 1 tsp orange zest
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 1 salt
  • 0.5 cup pecans, toasted and chopped

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the cranberry mixture
  1. Combine both sugars, orange juice, cinnamon, ginger, and salt in a saucepan over high heat, bringing the mixture to a boil with visible bubbling.
  2. Add the fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens to a spoon-coating consistency.
Finish and chill
  1. Remove the saucepan from heat and stir in the orange zest until evenly dispersed and fragrant.
  2. Cool completely, then chill the cranberry sauce until serving so it thickens further.
  3. Just before serving, stir in the toasted pecans so they stay crunchy and visible throughout.

Notes

Pro tip: keep simmering at a steady bubble so the cranberries pop and the sauce thickens without scorching. Refrigerate in a covered container for up to 5 days; freeze up to 2 months (pecans may soften after thawing—stir in fresh if you want maximum crunch). For a lower-sugar option, use a sugar substitute that measures 1:1 for baking, following the package directions for simmered sauces.