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When fall rolls around, I start stocking up on fresh cranberries. I can usually find them at my Aldi for less than a dollar a bag, and let me tell you, I buy enough to last the whole year. My family loves cranberries so much that it’s worth the effort to stock up while they’re in season.
One of our absolute favorites is this recipe for canning cranberry sauce. It’s so good that my family practically refuses to eat the store-bought version anymore. Every year, I make several batches of this sauce to get us through the holidays and beyond. In addition to canning cranberry sauce, I also love making honey-fermented cranberries and cranberry orange scones—because you can never have too many cranberry treats!
This recipe is a holiday favorite in my kitchen, combining the bright, tangy flavor of cranberries with the zest of oranges and a hint of warming spices. Not only does it make our holiday table feel special, but it’s also perfect for bringing a taste of fall and winter to meals all year long. Canning this homemade cranberry sauce ensures the vibrant flavors of the season are always just a jar away.
Canning Cranberry SauceÂ
Canning cranberry sauce is one of my favorite ways to preserve the abundance of fresh cranberries I stock up on every fall. This recipe combines the tangy brightness of cranberries with the sweet, citrusy notes of orange and the warmth of seasonal spices. It’s an easy and recipe that ensures we have this family-favorite sauce on hand all year long. Here’s what you need to can your own cranberry sauce!
Ingredients:
- 4 cups white sugar
- 2 cups water
- 8 cups fresh cranberries
- Zest and juice of two large oranges
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Tools:
Step-by-Step Recipe Instructions
Step 1. Combine Ingredients: In a large stainless steel pot, mix together the sugar, water, fresh cranberries, orange zest, orange juice, and all the spices. Stir the mixture constantly over medium heat until it reaches a boil.
Step 2. Cook the Cranberries: Once boiling, reduce the heat to low but maintain a gentle boil. Continue stirring occasionally as the cranberries begin to burst. For any stubborn berries that remain whole, gently press them with a potato masher to encourage them to pop.
Step 3. Thicken the Sauce: Allow the sauce to cook for an additional 15 to 30 minutes, or until it has thickened to your liking. The sauce should sheet off a cold metal spoon when ready. If the sauce is too thick, add a tablespoon of water at a time, stirring well, until it loosens slightly. If too thin, continue simmering until the consistency is perfect.
Note about spoon test:Â To test if your sauce is ready, dip a cold metal spoon into the boiling mixture. Lift the spoon about a 12 inches above the pot, away from the steam, and tilt it so the liquid runs off the side. If the syrup forms two drops that merge into one and “sheet” together or hang from the edge of the spoon, the sauce has reached the perfect consistency.
Step 4. Prepare for Canning: Remove the pot from heat. Carefully ladle the hot cranberry sauce into sterilized pint jars, leaving about 1/4 to 1/3 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a proper seal, then place the lids on and screw the bands on until they are fingertip-tight.
Water Bath Canning Process
Prepare the Canner:Â Fill your water bath canner with enough water to cover the jars by at least one inch. Bring the water to a gentle boil.
Process the Jars:Â Using a jar lifter, carefully place the filled jars into the canner. Once all jars are in, ensure the water covers them adequately. Cover the canner with its lid and bring the water to a rolling boil. Process the jars in the boiling water for 15 minutes.
Cool Down:Â After 15 minutes, turn off the heat and let the jars sit in the water for an additional 5 minutes. Then, using the jar lifter, remove the jars and place them on a towel-lined counter. Allow them to cool undisturbed for 24 hours.
Water Bath Canning Note:
For water bath canning, the liquid content of the cranberry sauce itself is not as critical as the overall acidity level. Cranberries and orange juice are naturally acidic, making this recipe safe for water bath canning, as long as you follow proper processing times.
Storage, Shelf Life, and Tips for Enjoying
Once your jars have cooled, test the seals by pressing down on the center of each lid. If it doesn’t flex up and down, the jar is sealed properly. Any jars that didn’t seal should be stored in the refrigerator and used within 10 to 14 days. Properly sealed jars can be stored in a cool, dark place for up to 18 months, ensuring you have this delicious cranberry sauce on hand for months to come.
This homemade cranberry sauce is incredibly versatile. While it’s a classic holiday side dish, it also makes an amazing topping for warm biscuits, a sweet-tart filling for pastries, or a decadent drizzle over vanilla ice cream. The blend of citrus and warming spices adds a burst of flavor to just about any dish.
By canning cranberry sauce yourself, you’re not only preserving cranberries at their freshest, but also creating a homemade treat that your family will love year-round. If you enjoyed this recipe, be sure to check out our other cranberry creations, like honey-fermented cranberries and cranberry orange scones, for even more ways to enjoy this seasonal favorite!
Canning Cranberry Sauce with Orange and Spices
Equipment
Ingredients
- 4 cups white sugar
- 2 cups water
- 8 cups fresh cranberries
- Zest and juice of 2 large oranges
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Combine all ingredients in a large stainless steel pot. Stir constantly over medium heat until the mixture boils. Reduce heat to low and simmer, stirring occasionally, until cranberries burst (use a potato masher if needed) and the sauce thickens (15-30 minutes).
- Dip a cool metal spoon into the sauce. If the syrup sheets or hangs off the edge, it's ready. Adjust thickness by cooking longer or adding small amounts of water to thin.
- Remove the sauce from heat. Ladle it into hot, sterilized jars, leaving 1/4 to 1/3 inch of headspace. Wipe the rims clean, place lids on, and screw bands fingertip-tight.
- Place jars in a water bath canner with at least 1 inch of water covering them. Boil for 15 minutes. Turn off the heat and let jars sit in the water for 5 minutes.
- Remove jars and let cool for 24 hours. Check seals, store unsealed jars in the refrigerator for 10–14 days, and store sealed jars in a cool, dark place for up to 18 months.
Notes
- Makes 5 pint-sized jars.
- Cranberries and oranges naturally provide the acidity needed for safe canning.
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