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Canning Cranberry Sauce

Canning cranberry sauce makes a bright, tart-sweet preserve with berries that burst into a lightly thickened sauce. Simmer fresh cranberries with sugar, then process the filled jars in a boiling-water canner for shelf-stable storage.
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Prep Time 15 minutes
Cook Time 45 minutes
Standing and cooling 1 day 5 minutes
Total Time 1 day 1 hour 5 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cup fresh cranberries picked over and rinsed
  • 2 cup granulated sugar
  • 1 cup water

Equipment

  • 2 pint canning jars
  • 1 boiling-water canner
  • 1 4-quart saucepan

Method
 

  1. Wash two pint canning jars and keep them hot.
  2. Prepare new lids according to the manufacturer’s directions.
  3. Set a rack in a boiling-water canner, add enough water to cover the filled jars by 1 inch, and bring the water to a simmer.
  4. In a 4-quart saucepan, bring the granulated sugar and 1 cup water to a boil, stirring until the sugar dissolves.
  5. Stir in the fresh cranberries and return the mixture to a boil.
  6. Cook over medium heat, stirring often, for 10 to 15 minutes, until most berries have burst and the sauce has thickened slightly.
  7. Ladle the hot sauce into the hot jars, leaving 1/2 inch headspace.
  8. Remove air bubbles and wipe the rims clean.
  9. Center the lids and screw on the bands fingertip-tight.
  10. Place the jars on the canner rack, ensuring they are covered by at least 1 inch of water, and bring the water to a full rolling boil.
  11. Process for 15 minutes at 0 to 1,000 feet, 20 minutes at 1,001 to 3,000 feet, 25 minutes at 3,001 to 6,000 feet, or 30 minutes above 6,000 feet.
  12. Turn off the heat and remove the canner lid.
  13. Let the jars stand in the canner for 5 minutes.
  14. Lift the jars upright onto a towel and cool undisturbed for 12 to 24 hours.
  15. Check that the lids have sealed and refrigerate any unsealed jars.
  16. Remove the bands from sealed jars before storing them in a cool, dark place.

Notes

For reliable canning, keep the jars hot and do not reduce the sugar. Refrigerate opened sauce and use within 10 days; sealed jars can be stored in a cool, dark place. Freezer: yes, though freezing is unnecessary for properly sealed jars.