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Orange-Cranberry Sauce

These recipes are from our traditional thanksgiving cooking class.


1 orange

4 cups water
2 tart apples, (such as Granny Smith, Pippin or McIntosh) peeled, cored and cut into ½ inch dice

6 cups fresh cranberries, sorted (any soft ones should be discarded)

2 ½ cups sugar

1 tsp ground cinnamon

½ tsp ground cloves 



1.  Squeeze juice from the orange and set aside. Remove and discard membrane from inside the orange rind and cut the rind into small dice.


2.  In small saucepan over high heat, combine rinds and water and bring to a boil. Cook 10 minutes, then drain the rinds from the water and set aside


3.  In a separate saucepan, add the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.


4.  Transfer cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.


Yield: 16 Servings

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912