Cranberry Sauce

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.

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Prep Time 20

Cook Time 15

Total Time 35

Course Side Dish

Cuisine American

Servings pints

Calories 877 kcal

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

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.

Nutrition

Serving: 4ouncesCalories: 877kcalCarbohydrates: 227gProtein: 1gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 18mgPotassium: 223mgFiber: 8gSugar: 211gVitamin A: 194IUVitamin C: 45mgCalcium: 38mgIron: 1mg