Canning Cranberry Sauce

A jar of cranberry sauce with cranberries and orange on the counter.

This easy method for water bath canning cranberry sauce is simple, tested, and easy enough for first time canners!

5 from 1 vote

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Course: Condiment

Cuisine: American

Prep Time: 1

Cook Time: 45

Total Time: 1 45

Servings: pints

Calories: 109kcal

Author: Dorothy Bigelow

Ingredients

▢ 8 cups fresh cranberries or frozen (about 835g or 1 pound 13 ounces)
▢ 3 ¾ cups water
▢ ¼ cup freshly squeezed orange juice or more water (about 2 large oranges)
▢ 4 cups granulated sugar
▢ 1-2 tablespoons orange zest about 1-2 large oranges worth
▢ ½ teaspoon salt

Instructions

Cook Mode

Prepare all of your canning jars, lids, rings, and canning equipment* by washing in hot, soapy water and sterilizing if needed.
Heat the jars. Add water-filled jars (4 pints or 7-8 half-pints) to your water bath canner, and pour in enough water to cover the jars by 1-2”. Place the lid on and bring to a boil over high heat. Once a boil has been reached, turn off the heat and allow the jars to rest in the hot water while you prepare your cranberry sauce.
Before you get started: Place 5-6 metal spoons in your freezer so they will be ready when you need to test the cranberry sauce for consistency using the sheet test.
Boil sugar and water. Add the sugar and water to a large stainless steel stockpot and whisk well. Heat over high heat, bringing the mixture to a boil. Boil for 5 minutes, whisking often.
Add the cranberries. Pour in the cranberries and orange juice (if using) and return to a boil.
Simmer until set. Once a boil is reached, reduce the heat to medium-high and simmer (stirring often) until the berries are well broken down and the mixture “sheets” when tested with a cold spoon**, this will take approximately 15-25 minutes. Be sure to stir often to prevent scorching.
Add the orange zest and salt. Once the cranberries have mostly burst and the sauce passes the sheet test, stir in the orange zest (if using) and salt.
Fill the jars. Ladle the hot cranberry sauce into hot jars, leaving a ½” headspace from the top of the jar. Remove any air bubbles with a clean butter knife (if needed), then wipe the rims of the jars with a damp paper towel. Place a warm lid on top, then secure a canning ring just until fingertip tight. Transfer the filled jar to the water bath canner using a jar lifter. Repeat until all of the jars are filled or until the sauce is used up.
Process for 15 minutes. Once all of the jars are filled, place the lid on the canner and bring it to a rolling boil over high heat. Start the processing time only once a full boil is reached. Process for 15 minutes.
Cool down. Once the time is up, remove the lid and remove the canner from the heating element. Then allow the canner to cool for 5 minutes before removing the jars. Place the jars on a thick towel (or wire rack) and allow to rest in the same spot for 24 hours before transferring to storage.
Checking the seals and storage. After 24 hours, check the seals and remove the canning rings. Wipe down the jars and label them. Any jars that have not been sealed should be moved to the fridge to be eaten right away. Sealed jars store in a cool, dark place for at least 1 year as long as there are no signs of spoilage, broken seals, etc.

Notes

Yields: 3-4 pints (500mL), or 7-8 half-pint jars (250mL).

Adapted from Whole Berry Cranberry Sauce from the Ball Complete Book of Home Preserving

*Preparing jars and equipment for canning: Wash all jars, lids, rings, and equipment with hot, soapy water and rinse well. Boil jars for 5 minutes in the water bath canner, and keep them hot while you prepare your sauce. While it is no longer required, I like to boil the lid lifter, headspace checker, and canning rings. The lids themselves should not be boiled, but added to a pan of hot water over low heat to be kept warm until they are needed.

**Sheet test: Before you get started add 5-6 metal spoons to your freezer to chill. After most of the cranberries have burst, you can start checking the mixture with a cold spoon to see if it has set. At first, you will see that the mixture is quite syrup-like and comes off the spoon in single droplets. As it nears readiness, it will start to drop in wide “sheets” rather than droplets; once this has occurred, you can stir in the orange zest and salt, and prepare to ladle into jars for processing.

Storing: The USDA states that home canned food (with a true seal) is good for at least 1 year, while most jar manufacturers say the seal is good for at least 18 months. Many experienced canners maintain that canned foods are good for many years, but the quality will begin to degrade after 1 year. Keep in a cool, dark place (like a basement) for the best results. Never store your home canned goods with the outer ring in place, and discard if the seal is compromised or there is any off smell or growth in the jar.

High Altitudes:

<1,000 feet: 15 minutes
1,001-3,000 feet: 20 minutes
3,001-6,000 feet: 25 minutes
6,001-8,000 feet: 30 minutes
8,001-10,000 feet: 35 minutes

Nutrition