Whole Berry Cranberry Sauce - Easy Canning Recipe
The whole berries in this homemade cranberry sauce canning recipe give it a chunky texture and bold flavor. You'll need 3 ingredients: whole fresh cranberries, orange zest, and sugar. Homemade whole berry cranberry sauce is a very fast and beginner friendly canning recipe that is ready in about 45 minutes.
Fresh whole cranberries are readily available in supermarkets from November through the end of December.
I always take advantage of the season by canning a dozen or more quarts of cranberry juice, dehydrating fresh cranberries and making baked goods like Cranberry Cheesecake Bread and Cranberry Bliss Bars.
Homemade cranberry sauce is a star on its own, but it shines even brighter when paired with other Thanksgiving recipes. Spread it on Soft Sourdough Dinner Rolls with a generous dollop of homemade butter-- I'm getting hungry just thinking about it!
Pull a jar of cranberry sauce out of the pantry and add it to favorites such as Sourdough Bread Pudding. The sweet-tart sauce adds depth to the dessert, making it a unique and crowd-pleasing addition to your holiday spread.
If you are new to canning, this is an easy recipe for developing your skills! Because the sauce doesn't need to set up like a jam or jellied cranberry sauce, you can just focus on following the steps of this great recipe!
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Helpful Tools & Equipment
- Measuring cups
- Water bath canner
- 4 pint jars, lids & rings
- Jar lifter
- Funnel
- Stock pot or heavy dutch oven
Ingredients
- 4 cups granulated sugar
- 4 cups water
- 8 cups fresh cranberries
- 1 orange, zested & juiced
See recipe card for quantities.
How to Make Whole Berry Cranberry Sauce
Step 1: Prepare water bath canner. Wash jars and lids in hot soapy water.
Step 2: In a large stainless steel sauce pan, combine sugar and water. Heat to boiling and stir until sugar is completely dissolved. Boil for 5 minutes more.
Step 3: Add cranberries to boiling sugar mixture and bring it to a boil. Reduce the heat to medium low and cook until the cranberries burst. This will take about 15 minutes. Stir in grated orange zest and orange juice.
Step 4: Ladle hot cranberry sauce into hot jars. Leave ¼ inch head space. Use a knife to remove air bubbles and wipe the rim with a paper towel soaked in vinegar. Center the lid and screw on the ring to finger tip tightness.
Step 5: Place hot jars into the hot canner, covering with at least 1 inch of water. Bring to a boil and process for 15 minutes with the lid on. Turn off the heat. Remove the canner lid and wait 5 minutes before removing jars. Let the jars cool for 24 hours before testing the seal, removing the rings and storing.
Recipe
Cranberry Sauce
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
- Prepare water bath canner. Wash jars and lids in hot soapy water.
- In a large stainless steel sauce pan, combine sugar and water. Heat to boiling and stir until sugar is completely dissolved. Boil for 5 minutes more.
- Add cranberries to boiling sugar mixture and bring it to a boil. Reduce the heat to medium low and cook until the cranberries burst. This will take about 15 minutes. Stir in grated orange zest and orange juice.
- Ladle hot cranberry sauce into hot jars. Leave ¼ inch head space. Use a knife to remove air bubbles and wipe the rim with a paper towel soaked in vinegar. Center the lid and screw on the ring to finger tip tightness.
- Place hot jars into the hot canner, covering with at least 1 inch of water. Bring to a boil and process for 15 minutes with the lid on. Turn off the heat. Remove the canner lid and wait 5 minutes before removing jars. Let the jars cool for 24 hours before testing the seal, removing the rings and storing.
Notes
- Clean your jars before you start to ensure your cranberry sauce stays fresh and safe. Wash them in hot, soapy water, rinse well, and keep them hot in simmering water until ready to fill. This prevents jars from cracking when filled with hot sauce.
- Leave ¼ inch of headspace in the jars to allow for proper sealing. Use a canning funnel to make filling jars easier and cleaner, and always wipe rims with vinegar to remove any residue that could prevent sealing.
- Fresh cranberries should be firm and bright red for the best flavor. If possible, zest the orange just before adding it to capture all the oils and freshness.
- After the jars cool for 24 hours, press the center of each lid. If it doesn’t pop back, the jar is sealed. If it does pop, refrigerate the sauce and enjoy it within a couple of weeks.
Nutrition
Helpful Tips
- Clean your jars before you start to ensure your cranberry sauce stays fresh and safe. Wash them in hot, soapy water, rinse well, and keep them hot in simmering water until ready to fill. This prevents jars from cracking when filled with hot sauce.
- Leave ¼ inch of headspace in the jars to allow for proper sealing. Use a canning funnel to make filling jars easier and cleaner, and always wipe rims with vinegar to remove any residue that could prevent sealing.
- Fresh cranberries should be firm and bright red for the best flavor. If possible, zest the orange just before adding it to capture all the oils and freshness.
- After the jars cool for 24 hours, press the center of each lid. If it doesn’t pop back, the jar is sealed. If it does pop, refrigerate the sauce and enjoy it within a couple of weeks.
Storage
The storage of canned food isn’t solely determined by the canning lid; it’s also influenced by the processing method, the recipe's acidity, and storage conditions. Since homemade cranberry sauce has high acidity, it is safe for long-term pantry storage if processed correctly in a water bath canner and stored in a cool, dark place.
The “18 months” on the lid refers to the manufacturer’s guarantee for the seal’s integrity. However, properly canned foods often last much longer if the seal remains intact, there are no signs of spoilage (like a broken seal, bulging lid, or off smell), and the food was processed safely.
For the best quality, it’s recommended to use your cranberry sauce within 12-18 months, but it could be safe for a few years beyond if stored properly. Always check the jar before consuming!
Variations / Substitutions
- Add warm spices to change the flavor of your sauce! Enhance the festive vibe by stirring in 1 teaspoon of cinnamon or a pinch of nutmeg and cloves. Add these spices during the simmering stage for a cozy, spiced cranberry sauce.
- If you prefer a tangier flavor, use lemon zest and juice instead of orange. It gives the sauce a bright, zippy twist.
- For a fruitier texture, add 1-2 peeled and diced apples or pears to the cranberries. They’ll break down as they cook, adding natural sweetness and variety to the sauce.
- Use organic ingredients to make organic cranberry sauce!
How to Use Leftover Cranberry Sauce
- Spread it on sandwiches! Turn your Thanksgiving leftovers into the ultimate turkey sandwich by spreading cranberry sauce on the bread. It’s also delicious with ham, chicken, or even grilled cheese. Bonus points if you dunk it in homemade tomato soup! Yum!!
- Swirl a spoonful of whole berry cranberry sauce into a bowl of plain yogurt (here's how to make yogurt at home) or over a bowl of warm oatmeal.
- Cranberry sauce makes a delicious glaze for pulled pork, air fried chicken breasts or even homemade venison meatballs. Thin it out with a little mustard, soy sauce, or balsamic vinegar and use it as a marinade or whole cranberry sauce over the cooked meat for a fancy holiday favorite.
- Use your own cranberry sauce as a festive cocktail. Stir a tablespoon into sparkling water or mix it with vodka and orange juice for a festive holiday drink. Garnish with a few fresh cranberries for flair.
- And last but not least, my absolute favorite way to eat leftover or fresh cranberry sauce is by making up a plate of leftover side dishes like green bean casserole, turkey, stuffing or anything else from the holiday table and giving it a generous dollop of sauce on top.
FAQ
Yes, frozen cranberries work just as well as fresh ones. No need to thaw them first—just add them directly to the pot and follow the recipe as written.
Your sauce is ready for canning when it passes the sheet test, where the syrup drips off a cold spoon in a thick sheet rather than light drops. This ensures the sauce will set properly. But if you prefer a runnier sauce, skip the sheet test.
No, cranberry sauce is high in acidity, so a water bath canner is sufficient for safe processing. Just follow proper canning procedures, including sterilizing jars and ensuring the correct processing time.
This cranberry sauce recipe is perfect for Thanksgiving dinner and also makes great Thanksgiving leftovers! I'm inclined to think that all of these cranberry dishes are the best part of holiday meals! And homemade leftover cranberry sauce is sooo much better than the canned stuff! I love this version because it has a chunky texture from the cranberry skins.
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