Old-Fashioned Cranberry Sauce (for Canning)
Canning cranberry sauce is one of the easiest preserving projects for beginners! It is quick and easy, simplifies your prep for the holidays, and can be used in countless ways. This cranberry sauce recipe uses orange zest and cinnamon for a fragrant, warm flavor that perfectly complements roast turkey, chicken, ham, and more. It's a holiday essential!
Ingredients
- 8 cups fresh cranberries approximately 2 lbs
- 4 cups white sugar
- 4 cups water
- 1 orange, zested optional
- 3-4 cinnamon sticks optional
- 2-3 star anise pods optional
Instructions
- Fill your water bath canner about halfway full of water and add the jars. Heat over medium heat to warm the jars. Rinse lids and bands in warm water and set to the side for later.
- Wash cranberries under cool running water. Set aside.8 cups fresh cranberries
- Place water, sugar, and whole spices in a Dutch oven and bring to a hard boil for 5 minutes. Stir frequently to help dissolve the sugar crystals.4 cups white sugar, 4 cups water, 3-4 cinnamon sticks, 2-3 star anise pods
- Add the cranberries to the mixture and stir well. Bring back to a boil, then reduce to a gentle boil for about 15 minutes. The berries will burst open and pop. To prevent foaming, feel free to add a small amount of butter. Boil for approximately 15 minutes or until the mixture begins to thicken and sheet from a spoon (the sauce will slide off the spoon in a sheet, indicating the pectin has set). (If adding whole spices, carefully remove at this time.)8 cups fresh cranberries
- Remove from heat and stir in orange zest. For a smoother jellied cranberry sauce, process the sauce with an immersion blender (remove the whole spices first).1 orange, zested
- Remove the warm jars from the canner and place them upside down on a clean kitchen towel to remove the excess water.
- Place the canning funnel into a jar and ladle the hot cranberry sauce until it reaches 1/4 inch headspace. Continue with all the jars. (Remove any whole spices.)
- Stir the sauce in the jars to remove air bubbles then wipe down the rim of the jars with a dampened clean paper towel to remove any residue.
- Place the lid on top of each jar and secure the band. It only needs to be fingertight - no need to overtighten or you risk buckling the lids.
- Place jars into the boiling water canner and make sure they are covered with at least 1 inch of water. Place the lid on the canner and increase the heat to bring it up to a boil.
- Once the water is boiling, start timing for 15 minutes (increase processing time based on elevation by following the guidelines below). After the allotted time has passed, turn off the heat and let the jars set for 5 minutes.
- Use the jar lifter to transfer the hot jars to a clean kitchen towel. Let them cool upright at room temperature, undisturbed, for 12-24 hours. Then, remove the bands to check the seal. Store your freshly canned cranberry sauce in a cool, dark place for up to 1 year or longer.
Video
@milkglasshomekitchen While cranberries are on sale at the store, grab a bunch to make your own sauce! Google milkglasshome.com cranberry sauce to get the full recipe. And no, it's not just for eating with turkey! I use it to make cranberry mayo, vinaigrette, mustard, cookies and more. So good! #cranberry #canningtiktok #cranberrysauce #cranberrysaucerecipe ♬ milky way - Leo Yoshino
Notes
Once processed, the cranberry sauce is shelf stable for approximately 1 year (this is the amount of time generally stated by canning lids) or longer. Be sure to remove the screw bands from the jars before storage, as these can contribute to a false seal.
Double-check the safety of your seal before opening the jar. If the lid is not firmly sealed or has buckled, dispose of the contents. If your sauce has grown mold at all, toss it. Properly canned cranberry sauce has a firm, tight seal with a smooth lid and no signs of mold or decay.
If you do not want to can, you can also freeze this cranberry sauce for later!
Servings: 8 half pint jars