Go Back

Canning Cranberry Sauce

Canning cranberry sauce with whole berries creates a glossy, thick texture by gently boiling until the fruit bursts. This hot-pack method finishes with a short boiling water bath and an undisturbed 24-hour cooling period for reliable seals.
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: 240
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 48 oz fresh cranberries Use fresh cranberries for best burst and texture.
  • 4 cup sugar Helps thicken and preserves the sauce.
  • 2 cup water Used to dissolve sugar before boiling.
  • 1 cup orange juice Adds brightness and complements the berries.
  • 2 tbsp bottled lemon juice Provides acidity for safe canning.
  • 1 tbsp orange zest Stir in at the end for fragrant citrus notes.

Equipment

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

Method
 

Prep jars and canner
  1. Wash 12 half-pint jars, lids, and bands, then keep the jars hot in simmering water so they won’t crack when filled.
Cook the cranberry sauce
  1. Bring sugar, water, and orange juice to a boil in a large pot, stirring until the sugar is fully dissolved.
  2. Add fresh cranberries and bottled lemon juice, then boil gently for 10-12 minutes until berries burst and the sauce thickens.
  3. Stir in orange zest after the sauce thickens and remove from heat so the zest stays bright.
Fill and seal
  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.
Process and cool
  1. Process jars in a boiling water bath canner for 15 minutes, adjusting processing time for altitude as needed.
  2. Turn off the heat and rest jars in the canner for 5 minutes before lifting out.
  3. Cool jars undisturbed for 24 hours, then check that lids have sealed by confirming they’re firm and not flexing.
  4. Store sealed jars in a cool dark place for up to 1 year; refrigerate any jars that didn’t seal.

Notes

Pro tip: keep the jars hot until filling to prevent temperature shock and ensure clean seals. Refrigerate unsealed jars and use within 3-5 days. Sealed jars keep up to 1 year in a cool, dark pantry; freezing is not recommended. For a lower-sugar option, use a tested cranberry-sauce canning substitute made for canning—don’t reduce sugar without a proper replacement for safe acidity and thickening.