Listen. I know this is more work than just buying a jar from the store. But you and I both know it’s going to taste better. Make this well before the holidays and store the jars in your pantry. Then it’s almost like grabbing a jar from the store when you’re ready.
I’m not a massive fan of the jellied sauce in a can. It’s just… shivers …too jiggly for me. But this homemade sauce is an entirely different story! It’s tart, sweet, and has the perfect texture. Don’t be intimidated by waterbath canning. I’ll walk you through the steps.
Table of Contents
Ingredients and Tools You’ll Need
Fresh cranberries are best here, but you can use frozen ones in a pinch. Just make sure they’re completely thawed. A candy thermometer will easily help you reach the perfect gel consistency. If you don’t have a food processor, you can still make this. Your sauce will just be more pulpy.
This makes 4 half pints. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- 4-6 quart saucepan
- food processor
- Mason jars
- Water Bath Canner
- Debubbler
- Candy thermometer
Ingredients
- 8 cups cranberries
- 3 ½ cups water
- 4 cups sugar
- 1 packet powdered pectin, optional (makes the sauce thicker)
How to Make Cranberry Sauce with Canning
If you live at a high altitude, you may need to increase the processing time to make sure your jars seal properly. Check your canning guide or this article for specific recommendations based on your location.
Step One: Get Your Jars Ready
Wash everything with hot, soapy water – jars, lids, rings, the whole deal. Put your clean jars in the canner, cover with water, and let them simmer on medium-low heat. This keeps them hot so they don’t crack when you add the hot sauce later.
Step Two: Cook The Cranberries
Toss the cranberries and water in your saucepan. Bring it to a boil, then turn it down and let it simmer for 5 minutes. They’ll start popping and getting soft – that’s what we want.
Let it cool for 5 minutes. Seriously, don’t skip this or you’ll burn yourself.
Step Three: Make It Smooth
Here’s where it gets fun. Throw everything in your food processor (work in batches if you need to) and make it nice and smooth. Then strain it through a fine mesh strainer. This gets rid of the skins and makes it FANCY.
Step Four: Add Sugar
Put the cranberry mixture back in the pan. Add your sugar and pectin (if you’re using it – the pectin makes it thicker and more jam-like). Bring it to a boil, stirring constantly so the sugar dissolves.
Step Five: The Gel Test – This Is Important!
Turn the heat up to medium-high and get it to a HARD rolling boil. You want it to hit 220℉ on your candy thermometer. If you don’t have one, put a plate in the freezer for 5 minutes, then drop a spoonful of your sauce on it. Drag your finger through it, and if it doesn’t run back together, you’re DONE. If it runs, keep boiling and test again.
Step Six: Fill Those Jars
Get your hot jars out of the canner and fill them up, leaving ¼ inch at the top. Use a canning funnel if you have one – it makes life easier.
Use your debubbler to get the air bubbles out, then wipe the jar rims clean with a damp towel. This matters for a good seal.
Step Seven: Process
Put the lids and rings on (just fingertip-tight, don’t crank them down). Back into the canner they go. Make sure there’s 2-3 inches of water covering the jars. Bring to a full rolling boil and process for 15 minutes.
Step Eight: Cool
When the timer goes off, turn off the heat, remove the lid, and let everything sit for 5 minutes. Then take the jars out and let them cool for 12-24 hours. You’ll hear them “pop” as they seal – that’s the BEST sound.
After 24 hours, press the center of each lid. If it doesn’t pop up, you’ve got a good seal. If it pops, that jar goes in the fridge and gets eaten within 5 days. The sealed ones will keep for 12-18 months in a cool, dark place.
Storing & Serving
Store in a cool, dark place like a pantry for 12-18 months. Once opened, keep it in the fridge for up to a week.
Serve with all your favorite holiday foods.
- For the main course, have a roasted or deep-fried turkey.
- Make some sourdough stuffing to go with it.
- And of course, some classic mashed potatoes and green bean casserole.
Questions and Troubleshooting
Make sure you cook it long enough to reach the gel point (220℉ or it passes the freezer plate test). It will also thicken a bit as it cools. If it’s still too runny, gently reheat it and cook longer.
No, the sugar is not for sweetness, but to keep the jars safely preserved and shelf-stable.
You can still make this recipe. Your sauce will just have pulp in it and be less smooth.
More Cranberry Recipes
These are a bit more fun to enjoy throughout the year.
- Oatmeal white chocolate cranberry cookies are cozy and also great for Christmas!
- A cranberry strawberry cobbler is lovely with some ice cream.
- This cranberry orange sourdough bread is perfect toasted on a chilly morning.
- For the warmer weather, make this cranberry pecan chicken salad for a simple lunch throughout the week.
Printable Recipe
Canning Cranberry Sauce
Equipment
- 4-6 quart saucepan
- food processor
- Mason jars
- Debubbler
Ingredients
- 8 cups cranberries
- 3 ½ cups water
- 4 cups sugar
- 1 packet powdered pectin optional
Instructions
- Prep jars. Prepare jars for canning by washing them with hot, soapy water. Rinse and transfer them to a waterbath canner. Fill the canner until the jars are fully submerged in water. Place them over medium-low heat, cover, and simmer. Wash your lids and rings, place them on a towel, and set them aside.
- Cook cranberries. In a saucepan, add the cranberries and water. Place over medium heat and bring to a boil. Once boiling, reduce heat to low and simmer for 5 minutes.
- Cool. Remove from heat and cool for 5 minutes.
- Process and strain. Working in batches, process the mixture through a food processor, making sure it is nice and smooth. Then, strain the mixture through a fine mesh strainer.
- Add sugar and pectin. Transfer the cranberry mixture to the saucepan. Add the sugar and pectin (if using; see notes for why), and bring to a boil over medium heat. Stir constantly to dissolve the sugar completely.
- Boil to gel. Increase the heat to medium-high and bring the mixture to a hard rolling boil, stirring constantly. Bring the mixture to the gel stage or 220℉. You can track that using a candy thermometer. If you do not have one, place a plate in the freezer for 5 minutes. Remove the plate from the freezer and drop a teaspoon of the mixture onto the plate. It is ready if you can drag your finger through without the mixture running. If the mixture runs, boil for a few more minutes and test until the mixture does not run. Once it hits the gel stage, remove it from the heat.
- Fill jars. Remove the jars from the waterbath canner and place the canning funnel over a jar. Ladle the hot liquid into the hot jars, leaving ¼ inch headspace. Repeat this process for all 4 half-pint jars.
- Debubble and wipe rims. Using your debubbler, remove any bubbles. Using a clean, damp towel, wipe the rims.
- Process. Add the lids and rings, tightening them until they are fingertip-tight. Transfer them into a waterbath canner. Fully submerge the jars in water with 2-3 inches above the jars. Cover and bring the water to a boil. Once the water hits a full rolling boil, set the timer for 15 minutes.
- Cool. Once the timer goes off, remove from the heat, remove the lid, and let the jars cool for 5 minutes. Remove the jars from the canner, place them in a heat-safe area, and cool for 12-24 hours.
- Check seals. After 24 hours, confirm a proper seal has been made by checking the centers to see if the center pops up. If it does not, place the jar in the fridge and use it within 5 days. Once a proper seal has been confirmed, remove the rings and store them in a cool, dark place for 12-18 months or per your lid manufacturer’s recommendations.
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Notes
Nutrition
Love,
