Cranberry Sauce Recipe

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
  3. LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.  Place jar in boiling water canner. Repeat until all jars are filled.
  4. PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Cranberry Sauce Recipe | Homemade Cranberry Sauce - Ball® Recipes is rated 4.9 out of 5 by 12.
Rated 5 out of 5 by from Cranberry Sauce Recipe I used that recipe, except I also use the orange juice to replace some of the water. I use 1 orange per 4 cups of cranberries. It's wonderful with turkey and also as jam on toast.
Date published: 2017-09-14
Rated 5 out of 5 by from AWESOME Cranberry Sauce I'm having a turkey dinner for Christmas this year since we only had a turkey breast at Thanksgiving. The recipe was so simple to use and make. I didn't have an orange and so I just made the standard sauce. When it was nearing the end of the cooking process I used my emulsifier to puree the berries. I got 4 1/2 pints out of the recipe and I put the little 1/2 pint jar in the fridge. Its so darn tasty and I can't wait to serve it to my family this Christmas. The picture is what my sauce looks like after being in the fridge for a couple hours. I was curious to see how thick it would be....
Date published: 2016-12-09
Rated 5 out of 5 by from auto canned? Are there any directions to use the auto canner with this? I used the auto canner on jam/jelly and used 1. This seemed pretty close to me.
Date published: 2016-12-05
Rated 4 out of 5 by from Ball? do you have a tasted recipe with honey Ball? do you have a tasted recipe with honey or orange juice? I would love to see more recipes with honey as we have hives. Thanks
Date published: 2016-11-29
Rated 5 out of 5 by from Life Saver! I'd never thought of canning cranberry sauce - how great to be able to have it on hand! But, I always use a more "diabetic friendly" sweetener - at the moment xylitol, or agave. Would it be safe to use one of these?
Date published: 2016-08-24
Rated 5 out of 5 by from Absolutely Wonderful I read the reviews about this recipe and I'm glad I did. Instead of using 4 cups water I used 2 cups water and 2 cups orange juice AND the sauce is wonderful. Next time I will try 3 cups orange juice and go up to 4 if I like it? I'm glad I tried the juice like one of the other reviewers did.
Date published: 2015-12-17
Rated 5 out of 5 by from Simple and Delicious This was my first attempt at canning anything other than peppers, and it turned out great. This recipe is simple and easy to follow. The only change I made was using 2 cups of fresh squeezed orange juice and 2 cups of water instead of just 4 cups of water. The orange juice gave the sauce a nice sweetness. I ended up with a bit more sauce than expected and was able to fill 10 half pint jars with this recipe.
Date published: 2015-11-15
Rated 5 out of 5 by from YUMMO !!!! I used 4 cups of Orange Juice instead of the water...Came out so yummy... I made 1 pint, 2 half pints and 8 1/4 pints. I'll be using this recipe in the future as my go to Thanksgiving Cranberry Sauce.
Date published: 2014-11-29
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