Cranberry Sauce for Canning: This delicious homemade cranberry sauce is made without pectin and is safe for water bath canning! It is the perfect whole berry cranberry sauce for your Thanksgiving and Christmas dinners!
This Cranberry Sauce is one of my favorite fall and winter condiments. Using fresh, whole cranberries stewed with sugar, orange zest and spices, it is the perfect seasonal preserve and a fantastic gift for friends and family.
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Recipe Updates: Ground spices vs. Spice bag
After receiving many messages asking for spice amounts for those not wanting to use a cheesecloth spice bag, I decided to alter the original recipe with ground spices so there is no longer any need for cheesecloth.
If you have used this recipe in the past and prefer using the spice bag method simply skip adding any ground spices and wrap up a few cinnamon sticks, cloves and a star anise in some cheesecloth and tie tightly with some kitchen string. Add the to cranberry sauce after the berries begin to pop and remove before ladling into jar.
What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
Safe Canning Resources
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
Other Thanksgiving recipes you will love.
Equipment
For the cranberry sauce:
- Large pot: Be sure to use a very large pot for this recipe as the cranberry sauce tends to bubble and foam quite a bit.
- Grater: I love this Oxo zester and grater and use it all the time.
- Citrus juicer (optional): You can totally just squeeze the juice by hand, making sure to catch all the seeds so that they don't get in the cranberry sauce. But I love using this Oxo Good Grips Citrus Squeezer because it just makes life easier.
For water bath canning:
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
Ingredients
- Fresh cranberries: You can also use frozen cranberries if that's what you have on hand. Just be sure to buy the whole berries.
- Water
- White granulated sugar
- Oranges: You will use the juice and zest. You can substitute with clementines if that's what you have on hand.
- Lemon: You need the zest and juice.
- Spices: I love using a combination of cinnamon, ginger, allspice, nutmeg, cardamom and a pinch of cloves.
- Salt: I find adding a pinch of salt makes this cranberry sauce even better. But feel free to omit if you prefer.
Serving Suggestions
This cranberry jam goes beautifully with turkey, chicken and pork. It also tastes fantastic on toast or biscuits.
I especially love using it in my Cranberry Bourbon Meatballs recipe. And it's wonderful in these Brie and Cranberry Phyllo Mini Tarts.
Other recipes for you to enjoy.
Made this cranberry sauce? Let me know what you think in the comments.
Recipe
Cranberry Sauce with water bath canning instructions
Equipment
- Large pot (for cooking the cranberry sauce)
- Water bath canning equipment: Large pot or electric canner with rack; mason jars and new lids; funnel; dish towels; jar lifter
Ingredients
- 3 lb fresh cranberries This is four 12 oz bags
- 2 cups water
- 2 oranges, juiced and zested
- 1 lemon, juiced and zested
- 4 cups white granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- pinch of salt
Instructions
Make the Cranberry Sauce
- In a very large pot on the stove combine all ingredients. Bring to a boil over medium high heat. Continue to boil over medium high heat for about 10-15 minutes until the cranberries have all popped and the jam develops a thick consistency. *Note* Depending on your stove, pot size and altitude this may take closer to 20 minutes. Just keep an eye on the pot and stir frequently to avoid scorching.
- Once the cranberries have popped and your desired consistency has been reached remove the pot from the heat. Skim any remaining foam off the top. *Note* If the jam seems too thick before all of the cranberries have popped simply add in another splash of water or fresh orange juice to loosen the sauce to your desired consistency.
To store in the fridge:
- Ladle the cranberry sauce into jars or another airtight container and store in the fridge for 10-14 days.
To process in a water bath canner:
- Ladle the cranberry sauce into jars (about 5 pints OR 9-10 half pints) leaving about ¼th to ⅓rd inch of headspace. Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a water bath for 10 minutes (adjusting time for altitude). Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter). Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed. Store sealed jars in a cool dry place for 12-18 months for best quality. *Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.
Such a great idea and just in time for the holidays! Will make great gifts; delish!
This is such a great way to use up extra cranberries and to have fresh cranberry sauce stored away for the holidays!
I hit Publix up every year for BOGO deals on cranberries, and store them in my freezer for year-round use. Realized the other day that I have a ton of bags and need to make room. I'm spending this morning water canning those. Yesterday was blueberries (I have 2 bushes and get a few gallons every year that stay in the freezer).
We always either make cranberry sauce or do without, bought versions just don't compare. Love the spice flavors you have added here, will have to try.
Can you use honey instead of sugar?
Hi Sylvia - You can totally use honey instead of sugar in this recipe. Just keep in mind that honey has a stronger flavor and is a bit less sweet, so it will slightly change the taste and texture of the sauce. I’d recommend using about ¾ cup of honey for every cup of sugar called for, and make sure to let it simmer long enough to thicken since honey adds a bit more liquid. Hope you enjoy!
I am loving the combination of all the spices in here. A must-try recipe for holidays. thanks for shraring.
Turns out great! Will make this again for holiday giveaways!
Absolutely wonderful recipe, the spices are the key factors in this recipe, delicious
I triple the spices used 4 bags 12oz of cranberries and substitute the water with orange juice instead, delicious!! My go to recipe from now on.
Yay! So glad you liked it!
Can you water bath can leftover homemade cranberry sauce or does it need to warm.
You can water bath the leftovers. Just make sure that the water bath comes to a full rolling boil before you start the timer.
This is a wonderful sauce
I was looking for a good cranberry sauce this week and this one was delicious! I loved how easy it was!
I tried it and it turned out so good! Thanks for the recipe!
Is there a spice I can substitute for star anise?
Hi Sally- yes, feel free to just leave the star anise out of you can't find any. It'll still taste great and you can up the amount of the other spices if you'd like.
Can frozen berries be substituted?
They can! ?
Hi! I have my first pot on the stove right now and it smells wonderful! Quick question: I see several references to star anise in the comments but not in the recipe as written above. Should I run out and get some? Is it a necessary ingredient? Thanks!
Hi Lucy- no you don’t need to get any star anise if you used the ground spices. The original recipe I posted used a spice bag (whole spices tied up in cheese cloth) rather than ground spices. However I got so many messages asking for the ground spice equivalent that I went ahead and updated the recipe. There are still instructions for the spice bag method in the notes above but if you used ground you should be good to go. Hope you enjoy!
Have you ever considered because I would like to try this, adding a habanero and maybe an orange and yellow pepper for color? Also, could you recommend what the equivalent would be if using regular cinnamon? Thank you, look forward to your response!
Hi there- yes I have added jalapeño before and I like the kick. Feel free to add any pepper you would like. As for the cinnamon, if using ground I would add 1-2 tsp depending on personal preference. Hope you enjoy!
I am not rating right now. I am hoping I like it once it has chilled. I used two star anise in my spice bag and the flavor is overpowering. I would suggest leaving that out.
Hi Cyndi- the flavor of the sauce will continue to mellow as it sits but this is definitely a spiced cranberry sauce recipe. Hopefully you won’t find the spices too overpowering once it chills.
Love the flavor and I normally won’t eat cranberry sauce (Bought). Can you freeze the jars instead of WB?
Hi Pam, I have personally never done this but I don’t see why not. If you give it a go please let me know how it turns out. Thanks!
Hi, I’m wondering how the cooking time changes for a much larger batch. Thank you in advance
It will probably add around 5-10 minutes to the cooking time but not too much longer.
I am interested in trying this recipe but wondered if it would still work if I excluded the spices and orange zest for more of a traditional sauce?
Absolutely! You can definitely edit the spices to your personal taste.
Hi! Thank you so much for the wonderful recipe! Crazy question, I have a large family. I would like to can quarts of this. How long would I process them?
15 minutes in a boiling water bath should do the trick!
Excellent results with this recipe. I wing it every year but this year I decided to can so I wanted to follow a recipe. I bought Star Anise but forgot to use it. Oh well, there’s always next year. The sweetness to tart ratio is perfect. Thank you for the recipe. It’s definitely a keeper.
Yay! So glad you enjoyed!
I love it!
I love it!.
I love it!
I just made my third batch.
Thanks so much!
Followed recipe exactly as written and it turned out delicious! Lovely color is added bonus.
Can you use honey instead of sugar?
I haven't tried it but cranberries have quite a bit of natural pectin so you don't need as much sugar for a good set. In which case I think you could leave out the sugar and add honey to taste. Please let me know what you think!
I am new to canning. Your directions say "process" but what does that mean? Do I boil the water while the jars are in the pot? Do I boil the water, take it off the heat, then add the jars? Thank you.
Hi Kate - I totally get the confusion! I don’t put the full canning process on every recipe because it makes the recipe cards way too crowded, and most folks who can already know what “process” means. If you’re brand-new to water bath canning, definitely check out my full guide on How to Do Water Bath Canning. https://jamjarkitchen.com/2022/01/27/how-to-do-water-bath-canning/
There are also some great YouTube videos that show the whole process visually, and you can always refer to the Ball or USDA websites for the official guidelines on safe water bath canning. Hope this helps!
Can you use an emmersion blender to make it a smooth sauce, before adding to jars?
Absolutely! If you prefer a smoother cranberry sauce then feel free to blend before canning. Hope you enjoy!
This is soooo delicious. I'm a canning newbie and the instructions were clear and stress free. Thank you!
That’s great to hear! So glad you enjoyed ! 🙂
It's too early in my area for fresh cranberries, I guess. It took a lot of searching, but I found them at one supermarket. Made a batch the other day and got 5 pints and one half pint. I added a cup of halved pecans. Then I made it again today. I added half a cup of raisins to the mix this time. Not sure why, but I got 6 pints and a half pint this time.
It's a wonderful recipe. Thank you so much. I have enough for me and to give as gifts this holiday season.
I will never buy cranberry sauce again . I had know idea how simple and easy it is. And it tastes so much better. I did use less sugar (for 3-12oz bags I used 2 1/4 cups). Used the amount of lemon juice, orange juice and lemon zest that the full recipe called for. I didn't use orange zest because I didn't have fresh oranges. As a personal preference I omitted the spices but did add the salt. It is outstandingly good, 10 out of 10.
Could I sub some of the water for some apple Juice? Just sounds kind of tasty but I've made this before and it's wonderful so I don't want to screw it up!
Absolutely! Apple juice or orange juice would both work great. 🙂
First time ever cooking with whole cranberries or making cranberry sauce. It turned out so well I won't be looking for a different recipe. I used ground spices. I also used a potato masher to break down the cranberries. End product filled 9 1/2 pints for the canner and a pint for the fridge. Thanks for sharing!
Yay! So glad you enjoyed!
i only have two bags of cranberries - should i just half all the other ingredients.
Yep, just reduce all other ingredients by half and it should be fine. Might take a bit less time to cook as well. 🙂
I truly loved the original recipe. I am sure this one is great as well but I would like to repeat what I made in the past. If I recall, you gave exact amounts of cinnamon sticks, cloves, and star anise to put in the bag but the Recipe Update section isn’t as specific. Could you please share what those original exact amounts were? I don’t want to risk over/under flavoring. Thanks so much!
Of course! I recommend 2 cinnamon sticks, 4-5 cloves and 1 star anise. If you have them available I also recommend adding a couple cardamom pods (this wasn’t in the original recipe but I like them) .
Hope this helps! 🙂
I am reading 9 # of cranberries = 4 12 oz bags. Please clarify
Hi there! You’ll need about 3 lb of cranberries. Most grocery stores sell them in 12 oz bags so if you buy those you’ll need to get 4. Does that help? Let me know. 🙂
Nice to have complete recipe including canning instructions. Tasted good with wild cranberries picked from my lake
I have an ice cream pail (12c) of Highbush cranberry purée of which I would like to make cranberry sauce. How much purée do I use that would be equivalent to the amount of whole cranberries required in your recipe? TIA
Hi Verna - That is a great question! While I can't tell you exactly what the fresh to puree ratio is, my guess is that it's about half. So 2 cups of fresh cranberries would equal about 1 cup of unsweetened puree. The good thing is that this recipe is incredibly adjustable. So I'd base your amounts off of that ratio and then if you taste it and feel it needs more sugar or spices simply add them towards the end before canning. Hope this helps!
How much orange juice could I sub for the juiced oranges ?
About a tablespoon or two should do!
This is outstanding! I just made 5 pints. I have never been a huge fan of cranberry sauce. This just changed my mind. The spices are perfect. I had to substitute fresh ginger for powdered, and I didn't have allspice, or nutmeg. So I just added a touch more cardamom and clove.
Hi Laura- So glad you liked it!
I used this recipe to make cranberry sauce for the first time. This recipe is VERY easy. 5/5 cranberry sauce recipe. The added orange and lemon along with spice brings life to a usually “meh” condiment. An upgrade for sure. Making a large batch is great to also have enough for another dinner PLUS gifts for the holidays.
Yay! So glad you enjoyed the recipe!
Hello, this is a recipe I’m going to HAVE TO try. However, someone recently said adding amaretto or almond syrup is a MUST for cranberry sauce. I’m wondering if I added say, a 1/4 cup per 12oz of cranberries to this recipe, would it change my he acidity so I couldn’t can it?
Hi there - That sounds delicious! I haven't tried it with these add-ins personally but I think you should go for it. Cranberries are incredibly acidic with a PH ranging between 2.3 and 2.5 (pretty similar to lemon juice or vinegar). In which case, adding some almond syrup or amaretto wouldn't making this recipe unsafe for canning. If you give it a try please let me know how it turns out. Hope you enjoy!
One of my favorite recipes! Question - I've always subbed at least part of the water for white wine when making cranberry sauce. Can that safely be done if I'm canning this year?
Hi there - Yes! You can totally substitute white wine for some of the water and still safely can it. Cranberries are naturally very high in acid, and white wine is acidic as well, so it doesn’t affect the safety of the recipe. The main thing you want to make sure of is that you don’t reduce the sugar, since the sugar helps with both preservation and texture. Just keep everything else the same and process as directed in a boiling water bath.
Can I add walnuts to this before canning?
Hi Molly - Unfortunately, it’s not safe to add walnuts (or any nuts) to cranberry sauce if you plan to water bath can it. Nuts change the acidity and density of the sauce, which can prevent it from heating evenly during processing. You can absolutely stir in some toasted walnuts right before serving though, that way you still get that great crunch and flavor without compromising safety.
Making this now and it smells wonderful. However the total volume of ingredients before cooking down was approx. 12 cups so not going to make five pints. Also I recommend using the biggest pot you own, I’m using a 7-qt stockpot and it’s still spattering everywhere lol. I’ve brought the heat down and gonna take longer to cook down because medium high (on my stove anyway) is just too much spatter, lol.
Is it possible to substitute the sugar for coconut sugar? Or turbinado sugar? And safely water bath can? Im new to water bath canning so I want to be sure.
Hi! You can swap in coconut sugar or turbinado sugar and it will still be safe for water bath canning. Just keep in mind that the flavor and color may shift a bit. Coconut sugar is a little deeper and more caramely, and turbinado can make it slightly darker, but I think it would still turn out delicious.
As long as you’re keeping the acidity and overall ratios the same, those sugar substitutions won’t affect canning safety. Hope that helps, and happy canning!