Canning Cranberry Sauce with Orange and Spices
Capture the vibrant flavors of cranberries with this sweet, citrusy, and spiced cranberry sauce. Perfect for the holidays or year-round enjoyment, this recipe is easy to can and store.
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.
Tried this recipe?Let us know how it was!