Go Back
–+ servings
Easy homemade Cranberry Sauce Recipe

Cranberry Sauce Recipe For Canning

This homemade whole berry cranberry sauce is made with cranberries, sugar, and water, then canned in a water bath canner. Stock your pantry for Thanksgiving, Christmas, and all winter long!
Prep Time 10 minutes
Cook Time 10 minutes
Processing Time 15 minutes
Total Time 35 minutes
Serving Size 36 servings (about 9 half-pint jars)

Ingredients

  • 3 cup Water
  • 3 cup Sugar
  • 9 cups Cranberries about 3 bags

Instructions

  • Sort the cranberries removing any bad ones.
  • Rinse and drain the cranberries.
  • Bring water and sugar to a boil in a large pot.
  • Add cranberries, return to a boil. Turn down and simmer for 10 minutes.
  • Ladle the hot cranberry sauce into your hot jars, leaving 1/2 inch of headspace.
  • Remove air bubbles and wipe rims clean.
  • Place lids on and tighten the rings finger-tight. Can for 15 min in a water bath canner, adjusting for altitude.

Notes

Canning 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

Nutrition

Serving: 1serving | Calories: 76kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 2mg | Potassium: 20mg | Fiber: 1g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.