Cranberry Sauce Canning Recipe (Whole Berry)
This homemade whole berry cranberry sauce is made with just three simple ingredients and has the perfect balance of sweet and tart flavors. Fresh cranberries are simmered with sugar and orange to create a thick, flavorful sauce with tender cranberries in every bite. It's an easy cranberry sauce recipe for canning, so you can stock your pantry with jars of homemade cranberry sauce to enjoy throughout the year, not just at Thanksgiving!
Fresh cranberries are usually available in grocery stores from November through December, and I always stock up while they're in season! Along with making homemade cranberry sauce, I love canning cranberry juice, dehydrating fresh cranberries, and baking seasonal favorites like Cranberry Cheesecake Bread and Cranberry Bliss Bars.
Of course, cranberry sauce belongs on the Thanksgiving table, but there's no reason to save it just for the holidays! I love spreading it on soft sourdough dinner rolls with a generous layer of homemade butter. It's also delicious served alongside roasted meats or spooned over sourdough bread pudding for a sweet-tart twist.
Helpful Tools & Equipment
- Measuring cups
- Water bath canner with rack
- 4 pint-sized canning jars with lids and rings
- Jar lifter
- Canning funnel
- Large stockpot or heavy-bottomed Dutch oven
Ingredients
- 4 cups granulated sugar: Balances the naturally tart flavor of the cranberries.
- 4 cups water: Creates the syrup that the cranberries cook in.
- 8 cups fresh cranberries: Choose firm, brightly colored berries. Frozen cranberries can also be used without thawing first.
- 1 orange, zested and juiced: Adds a bright citrus flavor that complements the tart cranberries.
How many cups are in a 12-ounce bag of cranberries?
A standard 12-ounce bag contains approximately 3 cups of fresh cranberries. You'll need about 2â…” bags for this recipe, so I recommend buying three bags.
How to Make and Can Whole Berry Cranberry Sauce
Step 1: Prepare the canner and jars
Fill your water bath canner with water and begin heating it. Wash the canning jars, lids, and rings in hot, soapy water. Keep the jars hot until ready to fill.
Step 2: Make the sugar syrup
In a large stainless steel saucepan or heavy-bottomed Dutch oven, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Continue boiling for 5 minutes.
Step 3: Cook the cranberries
Add the fresh cranberries to the boiling syrup and return to a boil. Reduce the heat to medium-low and simmer for approximately 15 minutes, stirring occasionally, until the cranberries begin to burst and the sauce thickens. Stir in the orange zest and freshly squeezed orange juice.
Step 4: Fill the jars
Ladle the hot cranberry sauce into hot canning jars, leaving ½ inch of headspace. Remove trapped air bubbles with a nonmetallic canning tool, wipe the jar rims clean, and center the lids. Screw the rings on until fingertip-tight.
Step 5: Process the cranberry sauce
Place the filled jars on the rack in the water bath canner, ensuring they're covered by at least 1 inch of water. Bring the water to a full rolling boil, cover, and process for 15 minutes, adjusting the processing time for your altitude (see chart below). Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes.
Step 6: Cool and store
Carefully remove the jars with a jar lifter and place them on a towel-lined countertop. Leave undisturbed for 12–24 hours. Check the seals, remove the rings, and store properly sealed jars in a cool, dark pantry.
Water Bath Canning Altitude Chart
Processing times for hot-packed cranberry sauce in half-pint and pint jars.
| Altitude | Processing Time |
|---|---|
| 0–1,000 feet | 15 minutes |
| 1,001–3,000 feet | 20 minutes |
| 3,001–6,000 feet | 20 minutes |
| Above 6,000 feet | 25 minutes |
Headspace: ½ inch
Note: Begin timing once the water returns to a full rolling boil after adding the filled jars. When processing is complete, turn off the heat, remove the canner lid, and let the jars rest for 5 minutes before removing them.
Recipe
Cranberry Sauce Canning Recipe (Whole Berry)
Equipment
- water bath canner
- pint jars, canning lids and rings
- Jar lifter, funnel
- stock pot
Ingredients
- 8 cups cranberries whole, fresh
- 4 cups sugar
- 4 cups water
- 1 orange zest and juice
Instructions
- Fill your water bath canner with water and begin heating it. Wash the canning jars, lids, and rings in hot, soapy water. Keep the jars hot until ready to fill.
- In a large stainless steel saucepan or heavy-bottomed Dutch oven, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Continue boiling for 5 minutes.
- Add the fresh cranberries to the boiling syrup and return to a boil. Reduce the heat to medium-low and simmer for approximately 15 minutes, stirring occasionally, until the cranberries begin to burst and the sauce thickens. Stir in the orange zest and freshly squeezed orange juice.
- Ladle the hot cranberry sauce into hot canning jars, leaving ½ inch of headspace. Remove trapped air bubbles with a nonmetallic canning tool, wipe the jar rims clean, and center the lids. Screw the rings on until fingertip-tight.
- Place the filled jars on the rack in the water bath canner, ensuring they're covered by at least 1 inch of water. Bring the water to a full rolling boil, cover, and process for 15 minutes, adjusting the processing time for your altitude (see chart below). Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes.
Notes
- Keep jars hot. Wash jars in hot, soapy water, rinse well, and keep them hot until ready to fill. This helps prevent thermal shock when adding the hot cranberry sauce.
- Leave proper headspace. Leave ½ inch of headspace when filling jars. Use a canning funnel to prevent spills, and wipe the rims clean before adding the lids.
- Choose fresh cranberries. Look for firm, brightly colored cranberries. Zest the orange just before adding it for the best flavor.
- Check the seals. Let jars cool undisturbed for 12–24 hours before checking the seals. Refrigerate any jars that fail to seal and use within a few days, or freeze the sauce for longer storage.
Nutrition
How to Store Canned Cranberry Sauce
Pantry Storage: Store properly processed and sealed jars of homemade cranberry sauce in a cool, dark, dry place. For the best flavor, color, and quality, use within 12–18 months. Always check that the seal is intact and inspect the contents for signs of spoilage before opening.
Refrigerator Storage: Once opened, transfer any leftover cranberry sauce to an airtight container and refrigerate. Use within 5–7 days.
Freezer Storage: If you'd rather freeze your homemade cranberry sauce, allow it to cool completely before transferring it to freezer-safe containers. Leave room for expansion and freeze for up to 3 months for the best quality.
Whole Berry vs. Jellied Cranberry Sauce
Whole berry cranberry sauce has a chunky texture with tender cranberries throughout, while jellied cranberry sauce is smooth and firm enough to hold its shape when sliced.
Cranberries naturally contain pectin, so there's no need to add commercial pectin to this recipe. The sauce thickens as it cooks and continues to set as it cools, but it won't have the same firm texture as traditional cranberry jelly.
How to Use Leftover Cranberry Sauce
Homemade whole berry cranberry sauce is good for so much more than Thanksgiving dinner! Here are a few of my favorite ways to use up leftover cranberry sauce (or an excuse to open another jar!).
- Make leftover turkey sandwiches. Spread cranberry sauce on a turkey sandwich with your favorite cheese and a little mayo. It's also delicious with ham, chicken, or grilled cheese. Bonus points if you dunk that grilled cheese in homemade tomato soup!
- Add it to breakfast. Swirl a spoonful into plain yogurt (here's how I make homemade yogurt) or spoon it over a warm bowl of oatmeal. The sweet-tart flavor is especially good with a little cinnamon or maple syrup.
- Make a cranberry glaze for meat. Cranberry sauce is delicious with pulled pork, air fryer chicken breasts, or homemade venison meatballs. Thin it with a splash of balsamic vinegar, mustard, or soy sauce and brush it over cooked meat for an easy glaze.
- Mix up a festive drink. Stir a spoonful of cranberry sauce into sparkling water for a simple holiday mocktail, or mix it with vodka and orange juice for a festive cocktail. Garnish with fresh cranberries and an orange slice!
- Pile it onto Thanksgiving leftovers. This is my personal favorite! Give me a plate of leftover turkey, stuffing, green bean casserole, and mashed potatoes with a generous spoonful of cranberry sauce on top. I might actually like the leftovers better than Thanksgiving dinner itself.
FAQ
Yes! Frozen cranberries work well in homemade cranberry sauce. There's no need to thaw them first. Add them directly to the pot and allow a little extra cooking time if needed for the berries to soften and burst.
Whole berry cranberry sauce is ready to fill into jars once the cranberries have softened and begun to burst and the sauce has thickened slightly. It doesn't need to pass the sheet test used for making jelly. Cranberry sauce will continue to thicken as it cools.
No. Cranberries are naturally acidic, and cranberry sauce can be processed in a boiling water bath canner using an appropriate canning recipe. Be sure to follow the recommended processing time for your altitude.
Absolutely! Cranberries are naturally high in pectin, so there's no need to add commercial pectin to make homemade whole berry cranberry sauce. The natural pectin helps the sauce thicken as it cooks and cools.
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