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Canning Cranberry Sauce

Canning cranberry sauce with whole berries makes a glossy, thick spread that sets in half-pint mason jars. This method uses a short boil until berries burst, then a boiling-water bath for safe shelf-stable storage.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Sauce
  • 48 oz fresh cranberries Fresh cranberries
  • 4 cup sugar Granulated sugar
  • 2 cup water For boiling the syrup
  • 1 cup orange juice Fresh or bottled
  • 2 tbsp bottled lemon juice Bottled lemon juice
  • 1 tbsp orange zest Zest added after boiling
Canning Setup
  • 12 count half-pint mason jars Wash before filling; keep hot in simmering water
  • 12 count lids Wash and keep ready for sealing
  • 12 count bands Wash and use fingertip tight for sealing

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Prep and heat jars
  1. Wash 12 half-pint mason jars, lids, and bands, and keep the jars hot in simmering water to prevent temperature shock.
Cook the cranberry sauce
  1. Bring sugar, water, and orange juice to a boil in a large pot, stirring until the sugar fully dissolves.
  2. Add fresh cranberries and bottled lemon juice, then boil gently for 10-12 minutes until the berries burst and the sauce thickens.
  3. Stir in orange zest after the boil so the zest stays bright.
Fill and process
  1. Ladle the hot cranberry sauce into the hot jars, leaving 1/4-inch headspace.
  2. Wipe the jar rims clean, then apply lids and bands fingertip tight.
  3. Process the filled jars in a boiling water bath canner for 15 minutes, adjusting the time for altitude.
  4. Turn off the heat and let the jars rest in the canner for 5 minutes before lifting them out.
  5. Cool the jars undisturbed for 24 hours to ensure proper sealing.
  6. Check that the lids have sealed, then store sealed jars in a cool dark place for up to 1 year.

Notes

Pro tip: keep the jars hot until you ladle in the cranberry sauce so the glass doesn’t crack, and aim for true gentle boiling during the 10-12 minute burst phase for thick, glossy texture. Refrigerate any unsealed jars and eat within about 10 days; freeze is not recommended for canned jars. If you want a lower-sugar option, use a cranberry-sauce sweetener designed for canning (not a typical table sugar substitute) so the set and shelf safety behave as expected.