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Canning Cranberry Sauce

Canning cranberry sauce with whole berries creates a glossy, thick spoonable texture, thanks to a gentle boil until the berries burst. This American method uses a boiling water bath to seal 12 half-pint jars for make-ahead holiday sides.
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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 cranberries for best berry texture.
Sugar syrup base
  • 4 cup sugar Stir until fully dissolved before adding fruit.
  • 2 cup water Boiling water bath-ready sauce base.
  • 1 cup orange juice Adds brightness and supports cranberry flavor.
Citrus flavor
  • 2 tbsp bottled lemon juice Helps balance sweetness and acidity.
  • 1 tbsp orange zest Stir in after thickening for fresh citrus aroma.

Equipment

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

Method
 

Prep jars
  1. Wash 12 half-pint jars, lids, and bands thoroughly, then keep the jars hot by simmering them in water until needed (keep a steady simmer, not a boil). Keep everything hot while you make the sauce so the jars don’t crack.
Cook the cranberry sauce
  1. In a large pot (Dutch oven), bring sugar, water, and orange juice to a boil over medium-high heat, stirring until the sugar is fully dissolved (boil at a steady bubbling boil).
  2. Add fresh cranberries and bottled lemon juice, then boil gently for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens (maintain a gentle boil).
  3. Stir in orange zest and cook for 30 seconds just to combine, then turn off the heat.
Jar and can
  1. Ladle the hot sauce into the hot jars, leaving 1/4-inch headspace, then wipe the rims clean with a damp cloth.
  2. Apply lids and bands and tighten fingertip tight (do not overtighten).
  3. Process in a boiling water bath canner for 15 minutes, adjusting the time for altitude (keep water at a rolling boil for the full processing time).
  4. Turn off the heat and rest the jars in the canner for 5 minutes, then lift them out and cool undisturbed for 24 hours.
Seal check and store
  1. Check that the lids have sealed by pressing the center of each lid—it should not flex, and the lid should stay concave.
  2. Store sealed jars in a cool, dark place for up to 1 year; refrigerate any unsealed jar and use within a few days.

Notes

Pro tip: Keep jars hot until filling and maintain a steady rolling boil during water-bath processing to ensure consistent seals. Cool undisturbed for the full 24 hours before moving jars. Sealed jars keep up to 1 year; unsealed jars should be refrigerated and used within 3-5 days. Freezing is not recommended for this canned method because texture can change after thawing. Dietary swap: for a lower-sugar option, use a cranberry-sauce canning sugar substitute that’s specifically formulated for canning (regular swaps can prevent proper thickening and sealing).