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Canning Cranberry Sauce

Canning cranberry sauce made with whole berries boiled until they burst, then filled into hot jars with a glossy set. This classic American recipe uses orange juice and zest for bright flavor and includes hot water bath processing for shelf-stable jars.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 48 oz fresh cranberries
  • 4 cup sugar
  • 2 cup water
  • 1 cup orange juice
  • 2 tbsp bottled lemon juice
  • 1 tbsp orange zest

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep jars
  1. Wash 12 half-pint jars, lids, and bands, then keep the jars hot in simmering water so they don’t crack when filled.
Cook the sauce
  1. Bring sugar, water, and orange juice to a boil in a large pot, stirring until the sugar is fully dissolved.
  2. Add fresh cranberries and bottled lemon juice, then boil gently for 10-12 minutes until berries burst and the sauce thickens.
  3. Stir in orange zest and heat just until combined, keeping the sauce glossy and well-mixed.
Fill and process
  1. Ladle hot sauce into the hot jars, leaving 1/4-inch headspace, then wipe the rims clean for a proper seal.
  2. Apply lids and bands fingertip tight.
  3. Process in a boiling water bath canner for 15 minutes, adjusting the time for altitude as needed.
  4. Turn off the heat and rest the jars in the canner for 5 minutes to settle the seals.
  5. Lift jars out and cool undisturbed at room temperature for 24 hours.
Seal check and store
  1. Check that the lids have sealed, and store sealed jars in a cool dark place for up to 1 year.

Notes

Pro tip: keep jars hot until ladling and measure headspace (1/4-inch) carefully—this helps seals form reliably. Refrigerate any unsealed jars and use within 3-5 days; freezing is not recommended for processed shelf-stable jars. For a lighter option, you can substitute a tested cranberry-canning sugar alternative that’s designed to replace sugar 1:1, but do not use regular low-sugar substitutes unless the product specifically supports canning.