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Canning Cranberry Sauce Recipe

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3.9 from 6 reviews

This recipe guides you through making a classic homemade cranberry sauce perfect for canning and preserving. Using fresh or frozen cranberries, water, sugar, and orange juice and zest, you will create a thick, tangy sauce ideal for holiday meals or everyday use. The process includes simmering the sauce on the stovetop, testing for the right consistency, and then preserving it safely using a water bath canner for long-term storage.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings (about 7-8 half-pint jars)

Ingredients

Ingredients

  • 8 cups fresh cranberries (or frozen, about 835g or 1 pound 13 ounces)
  • 3 ¾ cups water
  • ¼ cup freshly squeezed orange juice (or additional water, from about 2 large oranges)
  • 4 cups granulated sugar
  • 1-2 tablespoons orange zest (from about 1-2 large oranges)
  • ½ teaspoon salt

Instructions

  1. Prepare Canning Equipment: Wash all canning jars, lids, rings, and equipment in hot soapy water and sterilize if necessary to ensure they are clean and safe for preserving.
  2. Heat the Jars: Place water-filled jars into your water bath canner, ensuring they are covered by 1-2 inches of water. Bring the water to a boil, then turn off heat and let jars stay warm while you prepare the sauce.
  3. Freeze Spoons: Put 5-6 metal spoons in the freezer to use later for testing the sauce’s consistency during cooking.
  4. Boil Sugar and Water: In a large stainless steel stockpot, combine sugar and water. Heat over high heat, whisking constantly until the mixture boils. Keep boiling for 5 minutes while whisking frequently.
  5. Add Cranberries and Orange Juice: Stir in the cranberries and orange juice, then bring the mixture back to a boil.
  6. Simmer Until Set: Reduce heat to medium-high and simmer while stirring often. Continue until the cranberries break down and the mixture sets, passing the sheet test with a cold spoon, approximately 15-25 minutes. Stir frequently to avoid scorching.
  7. Incorporate Orange Zest and Salt: Once the sauce is thick and the cranberries mostly burst, stir in the orange zest and salt.
  8. Fill Jars: Ladle the hot cranberry sauce into warmed jars, leaving ½ inch of headspace. Remove air bubbles with a butter knife, clean jar rims with a damp cloth, place warm lids on, and screw on rings fingertip tight.
  9. Process in Water Bath: Carefully place the filled jars back into the boiling water bath canner. Once a rolling boil is reached, process the jars for 15 minutes.
  10. Cool Jars: Remove the canner from heat and let it cool for 5 minutes before removing the jars. Place jars on a towel or rack and let them rest undisturbed for 24 hours.
  11. Check Seals and Store: After 24 hours, check jar seals and remove canning rings. Label jars and wipe clean. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume promptly.

Notes

  • Make sure to stir often during simmering to prevent the sauce from burning at the bottom.
  • The 'sheet test' involves dipping a cold spoon into the sauce and letting it drizzle off; the sauce should flow off the spoon in a sheet without breaking up.
  • Canning jars and lids must be sterilized and jars kept hot to avoid cracking when filling with hot sauce.
  • If the jar lids do not seal properly after processing, refrigerate and consume the sauce within a couple of weeks.
  • Store canned cranberry sauce in a cool, dark location away from direct sunlight to preserve quality.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/canning-cranberry-sauce-recipe/