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Canning Cranberry Sauce

Canning cranberry sauce with whole berries results in a glossy, thick spread. This water-bath method uses hot jars, a gentle boil until berries burst, and a 24-hour undisturbed cooling rest.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 48 oz fresh cranberries Use fresh whole cranberries.
Canning syrup base
  • 4 cup sugar Measure sugar for the boil.
  • 2 cup water Use water for the syrup.
  • 1 cup orange juice Use bottled orange juice for consistent flavor.
  • 2 tbsp bottled lemon juice Adds acidity for flavor and preservation.
  • 1 tbsp orange zest Stir in after the berries burst.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prepare jars for canning
  1. Wash 12 half-pint jars, lids, and bands, then keep the jars hot by simmering them in water until you’re ready to fill.
  2. Set the lids and bands aside until needed, keeping everything clean and ready for hot packing.
Make the cranberry sauce
  1. In a large pot, bring sugar, water, and orange juice to a boil, stirring until the sugar dissolves completely.
  2. Add fresh cranberries and bottled lemon juice, then boil gently for 10-12 minutes until the berries burst and the sauce thickens.
  3. Stir in orange zest and continue cooking just long enough to combine, then turn off the heat.
Fill jars and process
  1. Ladle the hot sauce into the hot jars, leaving 1/4-inch headspace.
  2. Wipe the jar rims clean, then apply lids and bands fingertip tight.
  3. Process the jars in a boiling water bath canner for 15 minutes, adjusting the processing time for altitude as directed for your location.
  4. Turn off the heat and let the jars rest in the canner for 5 minutes.
  5. Lift jars out and cool undisturbed for 24 hours.
Seal, store, and serve
  1. Check that the lids have sealed after cooling; store sealed jars in a cool, dark place for up to 1 year.
  2. Serve cranberry sauce chilled or at room temperature as a side with your meal.

Notes

Pro tip: keep jars hot and sauce hot so you can fill with minimal cooling, which helps prevent seal issues. Store sealed jars up to 1 year in a cool, dark place; once opened, refrigerate and use within 10-14 days. Freezing is not required for this method, but any jar that fails to seal can be frozen up to 3 months. Dietary swap: for a lower-sugar version, use a tested canning sugar substitute designed for water-bath canning (not regular table sugar substitutes).