Cranberry Sauce Recipe


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 18.
Rated 5 out of 5 by from Just made it I made it as is but added finely chopped Serrano peppers. So far it taste wonderful.
Date published: 2018-11-10
Rated 4 out of 5 by from Too Sweet I suggest adapting the recipe to lessen the sweetness. I followed the recipe, but used three pounds of cranberries and I still found it too sweet.
Date published: 2018-10-17
Rated 4 out of 5 by from Very tasty Wondering if I can safely reduce to amount of sugar, hubby likes his very tart!!! Thanks!!
Date published: 2018-10-15
Rated 5 out of 5 by from Tastey! I have made this several times before, very good recipe. But can I use frozen berries instead? Would I need to adjust the amount of liquid used. I buy several bags a year and pop them in the freezer to have later on.
Date published: 2018-10-10
Rated 5 out of 5 by from Deliciously simple Made as written. It jelled great and tastes yummy!
Date published: 2018-05-29
Rated 5 out of 5 by from Love this recipe My family has had store boughten since I found this. I was wondering if anyone has tried raspberry purée as one cup of liquid. I remember my Mom buying a Cran-raspberry sauce many many moons ago....
Date published: 2017-12-01
Rated 5 out of 5 by from Port wine spiced cranberry sauce I make two versions of this sauce. One is as described. In the Port spiced version, I substitute one cup of port as the liquid. I add several partial sticks of cinnamon (one for each jar) and one star anise (one for each jar) and when decanting, I put one of each cinnamon stick and star anise into each jar, and then process per the directions. After sitting for a few weeks to let the flavors meld, I serve. It is wonderful.
Date published: 2017-11-08
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
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