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Canning Cranberry Sauce

Canning cranberry sauce with whole berries: glossy, thick, and made to be preserved in a hot water bath. The berries burst during a short boil, then the sauce is jarred with proper headspace and processed for long storage.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 48 oz fresh cranberries Use fresh, rinsed cranberries.
Sugar syrup
  • 4 cup sugar Measure sugar for the boiling syrup base.
  • 2 cup water Use water to dissolve the sugar.
  • 1 cup orange juice Fresh or bottled; included in the syrup.
Citrus flavor
  • 2 tbsp bottled lemon juice Adds brightness after the berries go in.
  • 1 tbsp orange zest Stir in after boiling thickens.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Prep jars
  1. Wash the 12 half-pint jars, lids, and bands, then keep the jars hot in simmering water while you cook the sauce.
  2. Adjust your canner setup so the water bath can reach a boil and stays boiling during processing.
Cook the sauce
  1. In a large pot, combine sugar, water, and orange juice and bring to a boil while stirring until the sugar is completely dissolved.
  2. Add the fresh cranberries and bottled lemon juice, then boil gently for 10-12 minutes until the berries burst and the sauce thickens.
  3. Stir in the orange zest and keep the sauce hot for filling the jars.
Jar and process
  1. Ladle the hot sauce into the hot jars, leaving 1/4-inch headspace.
  2. Wipe the jar rims clean, then apply the lids and bands fingertip tight.
  3. Process the jars in a boiling water bath canner for 15 minutes, adjusting the time for altitude.
  4. Turn off the heat and let the jars rest in the canner for 5 minutes before lifting them out.
  5. Cool the jars undisturbed for 24 hours, then check that the lids have sealed.
Store
  1. Store sealed jars in a cool, dark place for up to 1 year.

Notes

Pro tip: keep jars hot in simmering water so they don’t crack when filled with boiling sauce, and use the correct 1/4-inch headspace for a reliable seal. Refrigerate an unsealed jar and use within 7-10 days; freezer isn’t required for this preserved version—skip freezing for best texture. For a lower-sugar option, reduce sugar carefully only if you use a tested low-sugar canning recipe (regular sugar swaps can prevent proper jelling and safe sealing).