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Canning Cranberry Sauce

Canning cranberry sauce with whole berries gives you a glossy, thick texture that sets in sealed jars. This method boils the fruit until it bursts, fills hot half-pint jars with headspace, then water-bath processes for shelf-stable results.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 48 oz fresh cranberries Use fresh, whole cranberries; rinse and remove any damaged berries.
Sugar and liquids
  • 4 cup sugar Granulated sugar for the syrup base.
  • 2 cup water For dissolving sugar and forming the cooking liquid.
  • 1 cup orange juice Adds bright citrus flavor to the cranberry syrup.
Lemon and orange finishing
  • 2 tbsp bottled lemon juice Stabilizes flavor and helps the berries break down.
  • 1 tbsp orange zest Stir in after the berries thicken for fresh aroma.

Equipment

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

Method
 

Prep jars and start the syrup
  1. Wash 12 half-pint jars, lids, and bands, and keep the jars hot in simmering water while you cook the sauce.
  2. In a large pot, bring sugar, water, and orange juice to a boil, stirring until the sugar is completely dissolved.
Cook until berries burst and thicken
  1. Add cranberries and bottled lemon juice, then boil gently for 10-12 minutes until the berries burst and the sauce thickens.
  2. Stir in orange zest after the sauce thickens, then keep the sauce hot.
Fill jars and water-bath process
  1. Ladle the hot sauce into the hot jars, leaving 1/4-inch headspace, then wipe the rims clean.
  2. Apply lids and bands fingertip tight to each jar.
  3. Process jars in a boiling water bath canner for 15 minutes, adjusting the time for altitude.
  4. Turn off the heat, rest the jars in the canner for 5 minutes, then lift them out and cool undisturbed for 24 hours.
  5. Check that the lids have sealed, then store sealed jars in a cool dark place for up to 1 year.

Notes

For best set, use a true simmer (not a hard boil) once the berries are added so the mixture thickens evenly. After processing, don’t move the jars until they cool completely to prevent seal failure; refrigerate any unsealed jars and use within 2 weeks. Freezing is not recommended for water-bath canned jars, but you can freeze leftover sauce in an airtight container. Dietary swap: for a lower-sugar option, use a cranberry canning sugar replacement designed for canning, following that product’s conversion and processing guidance.