Go Back

Canning Cranberry Sauce

Canning cranberry sauce made with whole berries, boiled until they burst for a glossy, thick texture. Jar it with a hot water bath so you can store sealed jars for up to 1 year.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Canning jars (half-pint)
  • 12 half-pint jars Keep jars hot in simmering water before filling.
  • 12 lids and bands Use new lids if available; fingertip tighten after filling.
Cranberry sauce base
  • 48 oz fresh cranberries Use fresh cranberries; cook until berries burst.
  • 4 cup sugar Dissolve fully with the liquids for proper thickening.
  • 2 cup water Used to dissolve sugar and boil gently.
  • 1 cup orange juice Adds brightness and helps thin the initial syrup.
  • 2 tbsp bottled lemon juice Stabilizes flavor; boil with cranberries.
  • 1 tbsp orange zest Stir in after the berries have thickened.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Prep jars and canner
  1. Wash 12 half-pint jars, lids, and bands, then keep the jars hot in simmering water until ready to fill.
  2. Ensure a boiling water bath canner is ready and filled with enough water to cover the jars by at least 1 inch.
Cook the cranberry sauce
  1. Bring sugar, water, and orange juice to a boil in a large pot, stirring until the sugar is fully dissolved.
  2. Add fresh cranberries and bottled lemon juice, then return to a gentle boil.
  3. Boil gently for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens.
  4. Stir in orange zest after the sauce thickens, then keep the sauce hot while you fill the jars.
Fill and process
  1. Ladle hot cranberry sauce into the hot jars, leaving 1/4-inch headspace.
  2. Wipe the jar rims clean, then apply lids and bands and tighten fingertip tight.
  3. Process the filled jars in a boiling water bath canner for 15 minutes, adjusting time for altitude.
  4. Turn off the heat and rest the jars in the canner for 5 minutes.
  5. Lift jars out and cool undisturbed for 24 hours, without moving or tightening bands.
Store and seal check
  1. Check that the lids sealed by pressing the center; store sealed jars in a cool dark place up to 1 year.

Notes

Pro tip: keep jars hot and work quickly when filling to help prevent temperature shock. Refrigerate any jars that don’t seal and use within 5 days; freeze not recommended for water-bath canned jars because the texture can change after thawing. For a lower-sugar swap, use a cranberry sauce-compatible sugar substitute in the same weight measure called for on the package (results vary, and texture may be less thick).