Canning Cranberry Sauce (Easy Whole Berry Recipe)

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When I was a little girl one of my favorite parts of Thanksgiving was the cranberry sauce! Our family normally only had cranberry sauce on Thanksgiving and Christmas. I don’t know why because I think it is a wonderful addition to any meal in the fall and winter.

That’s why canning cranberry sauce is one of my favorite fall projects. This easy canning recipe uses just cranberries, sugar, and water, and fills my pantry with jars to enjoy all winter.

Growing up, as far as I can remember, we always had canned cranberry sauce. Sometimes it was the sauce with berries still in it, but most of the time it was that thick jelly that came out of the can with a big “slooosh” sound.

Years ago I started to want to make our own cranberry sauce and I’m so glad that I did because it tastes just amazing! This recipe is so very easy to make but tastes much better than any canned sauce I’ve tried before. It’s also very easy to can so I put up a lot in the fall to enjoy all winter.

This recipe makes enough to fill about 9 half-pint jars. Just want enough for your holiday dinner? Try my single batch of easy homemade cranberry sauce.

Ingredients

• 3 cups water
• 3 cups sugar
• 9 cups of cranberries fresh or frozen (3 bags)

How To Make Cranberry Sauce

Step 1: Sort And Rinse The Cranberries

When you’re ready to start your cranberry sauce, sort through your berries and remove any bad ones. Then rinse and drain them, and set them aside.

Step 2: Make The Syrup And Add The Cranberries

Combine your water and sugar in a large pot and bring it to a boil. Add your cranberries, bring it back to a boil, and simmer for 10 minutes.

Step 3: Cool And Serve Or Get Ready To Can

Then turn off and remove the cranberry sauce from the heat. If you’re going to use it right away in the next few days, ladle it into containers and serve it, or keep it in the fridge until ready to use.

How To Can Cranberry Sauce

Alternatively, you can preserve your cranberry sauce by canning it. This is so easy to do!

Step 1: Fill The jars

Ladle your hot cranberry sauce into your hot canning jars, leaving 1/2 inch headspace.

Then run a spatula around the inside edge to remove any air bubbles. Then wipe the rims of the jars clean and place the lids on. Tighten the rings finger-tight.

Step 2: Process In A Water Bath Canner

Process the jars in a water bath canner for 15 minutes, adjusting the time for your altitude. 

Processing times for half-pint and pint jars (hot pack):

• 0 to 1,000 feet: 15 minutes
• 1,001 to 6,000 feet: 20 minutes
• Above 6,000 feet: 25 minutes

Step 3: Cool And Check The Seals

Remove from the canner and place the jars on a towel and leave them to sit for 24  hours.

After 24 hours, check the jars to make sure they have sealed. Any that didn’t seal can be re-canned within 24 hours or placed in the fridge to eat.

How To Store Cranberry Sauce

In the fridge: Keep any cranberry sauce you don’t can, or jars that didn’t seal, in a covered container in the fridge for up to 4 days.

In the freezer: Cranberry sauce freezes just fine. Let it cool, then store it in an airtight, freezer-safe container for up to 3 months. Thaw it in the fridge before serving.

Canned jars: Store sealed jars in a cool, dark place. For the best quality, use them within a year. Once you open a jar, keep it in the fridge.

FAQ’s

Watch How To Make Cranberry Sauce

More Thanksgiving And Cranberry Recipes

• Easy Cranberry Pear Sauce
• The Best Thanksgiving Side Dishes
• How To Cook A Turkey From Frozen