Cranberry Sauce with water bath canning instructions
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!
Large pot (for cooking the cranberry sauce)
Cheese cloth and kitchen twine OR spice bag
Water bath canning equipment: Large pot or electric canner with rack; mason jars and new lids; funnel; dish towels; jar lifter
- 3 lb fresh cranberries
- 2 cups water
- 2 oranges, juiced and zested
- 1 lemon, juiced and zested
- 4 cups white granulated sugar
- 1-2 cinnamon sticks
- 1-2 star anises
- 2 tbsp whole cloves
- pinch of salt
Prepare canning materials (optional)
Prepare a boiling water bath and mason jars. Place fresh lids in a pan of simmering water until ready to use.
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.