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Delish Knowledge

Canning Cranberry Sauce (Whole Berry or Jellied)

A glass jar of canning cranberry sauce with a spoon inside, with a bowl of fresh cranberries in the background.
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How to can cranberry sauce two tested ways: whole berry or smooth jellied-style, plus lower-sugar and spiced options, altitude times and a fresh version.
Servings: 6 half-pint jars
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Equipment

Ingredients 

  • 3 cups granulated sugar
  • 4 cups water
  • 8 cups fresh cranberries, about 2 lb
  • 1/2 teaspoon butter, optional, to reduce foam
  • 2 cinnamon sticks
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • Grated zest of 2 large oranges

Instructions

  • Prep the canner and jars: Fill a water bath canner, and keep clean jars hot in simmering water (not boiling). Wash the lids. See my canning equipment guide on what tools you'll need.
  • If you are making a whole berry cranberry jam, then boil the sugar and water together for 5 minutes, then add the cranberries and spices and simmer for about 15 minutes, until they burst and the sauce sheets off a spoon.
  • If you are making a jellied-style cranberry jam, then cook the berries in the water until they are soft, about 10 minutes, then press through a fine mesh sieve. Add the sugar and the spices and boil for 3 minutes, until thickened.
  • Funnel the jam into your warm jars, leaving ¼ inch headspace for half-pints. Remove any air bubbles, wipe the rims, and add lids and bands fingertip tight.
  • Add the jars to boiling water then process using the time for your altitude: 15 minutes for 0-1000 feet, 20 minutes for 1001-3000 feet, 25 minutes for 3,001 to 6000 feet, 30 minutes to 6,001 to 8000 feet and 35 minutes for over 8000 feet.
  • Then turn off the heat, take off the canner lid, and let the jars sit 5 minutes before lifting them out.
  • Leave the jars undisturbed for 12 to 24 hours. Refrigerate any jar that didn't seal.

Nutrition

Serving: 2tablespoonsCalories: 19kcalCarbohydrates: 5gProtein: 0.03gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.005gTrans Fat: 0.001gCholesterol: 0.04mgSodium: 1mgPotassium: 5mgFiber: 0.2gSugar: 4gVitamin A: 4IUVitamin C: 1mgCalcium: 1mgIron: 0.02mg
Course: water bath canning
Cuisine: American, Thanksgiving
Author: Alexandra Caspero