Learn How to Can Cranberry Sauce using a water bath canner so you can enjoy homemade cranberry sauce all year.
Home canned cranberry sauce
I love cranberry sauce and it's a must-have during the holidays. I always make my own cranberry sauce because to me it's so much better than anything you can buy. I have two recipes that I use: whole berry cranberry sauce and jellied cranberry sauce.
This recipe is very similar to my whole berry recipe. Since this is canned, it means I have shelf-stable cranberry sauce that I can use by simply popping the top. It's easy and it's so delicious.
If you're new to canning, I have everything you need to know. Start by reading Water Bath Canning to get the basics.
Key ingredients
- Cranberries - Use fresh or frozen cranberries.
- Sugar - Granulated sugar is used in this recipe. I like my cranberry sauce tart, but you can add more sugar if you prefer it sweeter.
- Orange Zest - You'll use large slices of zest. Use the orange for something else.
- Cinnamon Stick - Adds the perfect amount of warm spice.
Step-by-step directions
- Wash the orange and remove the peel into long strips with a vegetable peeler.
- Place cranberries, sugar, orange zest, and a cinnamon stick in a large pot.
- Place on medium heat. Stir often until simmering.
- Continue cooking until the berries have broken down and the sauce has thickened slightly.
- Remove the cinnamon stick and the orange zest.
- Ladle into clean canning jars leaving a ¼ inch headspace.
- Wipe down the rim of the jars.
- Add a lid and a ring. Tighten the ring finger tight. Don't over-tighten.
- Place in a simmering water bath canner.
- Add enough water to the canner so the water is at least one inch above the top of the jars.
- Process half-pint and pint jars for 15 minutes. Be certain to adjust for your altitude.
- After time is up, turn off the heat and remove the cover. Allow jars to sit in the hot water for an additional 5 minutes. This helps prevent siphoning.
- Allow jars to fully cool on a baking rack. Then remove rings and check the seal.
Recipe tips
- Pick through the cranberries and discard any mushy or shriveled berries.
- Count the number of large orange zest pieces you are adding. These will be removed before adding the cranberry sauce to the jars. It's helpful to remember how many pieces you need to remove.
- May use half-pint or pint-sized jars for canning.
- This cranberry sauce may also be eaten right away or stored in the refrigerator for up to five days.
Elevation adjustments
You must adjust the processing time depending on your elevation.
| Altitude Feet | Increase Processing Time |
|---|---|
| 1,001- 3,000 3,001- 6,000 6,001- 8,000 8,001-10,000 | 5 minutes 10 minutes 15 minutes 20 minutes |
Frequently asked questions
Home canned goods are best used within one year of canning. The cranberry sauce will still be good after that, but the quality may start to deteriorate.
Yes, this cranberry sauce freezes well. After the sauce has cooked, place in freezer-safe containers and allow it to cool. Then place in freezer. Best used within one year.
Safe canned food
Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.
- Always inspect your home canned food before eating
- If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
- Do not taste if in doubt!
- Throw it out if -
- the can is bulging, leaking or swollen
- the container looks damaged or abnormal
- the container spurts liquid or foam when opened
- the food is moldy, discolored or smells bad
- the seal is no longer intact when you examine the food
Ways to use home canned cranberry sauce
- Scoop sauce into a bowl and serve with your turkey dinner or with Cornish hens.
- Use in cranberry baked brie.
- Serve alongside a roasted pork loin.
- Spread on a turkey panini sandwich.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my canning recipes!
Canning Cranberry Sauce
Equipment
- Canning Jars
- Canning Lids
Ingredients
- 8 cups cranberries (rinsed and drained)
- 3 cups sugar
- 2 cups water
- 1 cinnamon stick
- 1 zest from one orange (cut into long strips)
Instructions
- Prepare your water bath canner by filling half full with water. Heat until simmering.
- Sort through the cranberries and discard any mushy or shriveled berries.
- Place cranberries, sugar, orange zest and cinnamon stick in a large pot over medium heat. Stir until the sugar dissolves and the mixture comes to a simmer. Continue cooking until it begins to thicken slightly.8 cups cranberries, 3 cups sugar, 2 cups water, 1 cinnamon stick, 1 zest from one orange
- Remove from heat and remove cinnamon stick and orange peel. Ladle into clean canning jars leaving a ¼ inch of headspace. Wipe down rims, add lids and then rings.
- Place jars in a water bath canner with simmering water. Add enough water so there is at least 1 inch of water over the top of the jars. Place lid on pot and turn heat to high.
- Once the pot comes to a full rolling boil, begin your timer. You can lower the heat to medium but maintain a full boil. Boil for 15 minutes, adding additional time for your elevation. (See chart below.)
- Turn off heat and remove the lid. Keep jars in the pot for 5 more minutes. This helps reduce siphoning.
- Remove jars and place on a cooling rack. Do not tighten the rings and do not push down on the center of the lid. The jars should cool completely for at least 12 hours before testing your seal.
- After 12 hours, remove the rings and test your seal. Wash the outside of the jars to remove any residue. Label and date each jar. Store in a cool dark place.
Notes
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Pick through the cranberries and discard any mushy or shriveled berries.
- Count the number of large orange zest pieces you are adding. These will be removed before adding the cranberry sauce to the jars. It's helpful to remember how many pieces you need to remove.
- May use half-pint or pint-sized jars for canning.
- This cranberry sauce may also be eaten right away or stored in the refrigerator for up to five days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
fwg says
Great idea
Kathy says
Thanks! I hope you give it a try!