Go Back

Canning Cranberry Sauce

Canning cranberry sauce with whole berries cooks to a glossy, thick texture, then is sealed in hot half-pint jars. This stove-top method uses a gentle boil to burst the berries and a boiling-water bath for safe storage.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 48 oz fresh cranberries Use fresh whole cranberries for best berry texture.
Sugar base
  • 4 cup sugar Measure sugar accurately so the sauce thickens during the boil.
Liquid
  • 2 cup water
  • 1 cup orange juice Fresh or bottled orange juice both work.
Citrus flavor
  • 2 tbsp bottled lemon juice
  • 1 tbsp orange zest Add at the end for bright aroma.

Equipment

  • 1 Dutch oven
  • 1 Cast iron skillet

Method
 

Prep jars
  1. Wash 12 half-pint jars, lids, and bands, then keep the jars hot in simmering water. Use a visible gentle simmer (not a hard boil) to keep jars ready for hot filling.
Cook cranberry mixture
  1. Bring sugar, water, and orange juice to a boil in a large pot, stirring until the sugar dissolves. Continue boiling until you see rolling bubbles that keep flowing across the surface.
  2. Add cranberries and bottled lemon juice, then boil gently for 10-12 minutes until the berries burst and the sauce thickens. Watch for skins splitting and a thicker, glossy consistency.
  3. Stir in orange zest after the thickening stage. Keep the mixture hot so it pours easily and stays glossy.
Fill and seal
  1. Ladle the hot sauce into the hot jars, leaving 1/4-inch headspace. Fill each jar the same level so lids seat properly.
  2. Wipe the jar rims clean, then apply lids and bands fingertip tight. Stop tightening once you feel resistance so bands sit evenly.
Water-bath process and cool
  1. Process in a boiling water bath canner for 15 minutes, adjusting time for altitude. Start timing once the canner returns to a steady boil.
  2. Turn off the heat, rest the jars in the canner for 5 minutes, then lift them out carefully. Keep jars undisturbed so seals form without disturbance.
  3. Cool the jars undisturbed for 24 hours. Wait for the lids to fully seal before moving jars.
Store
  1. Check that the lids have sealed, then store sealed jars in a cool dark place up to 1 year. If any lid did not seal, refrigerate and use first.

Notes

Pro tip: keep the jars hot and the cranberry mixture hot so the sauce fills smoothly and you maintain safe processing. Refrigerate any unsealed jars and use within 1 week; sealed jars store up to 1 year in a cool, dark place. Freezing is not recommended for canning-style jars. For a lighter option, substitute up to 1:1 with a tested low-sugar canning sweetener designed for jams and preserves (do not use regular powdered sugar substitutes without guidance).