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!
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 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp allspice
- ¼ tsp ground nutmeg
- ⅛ tsp 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.
Notes
This recipe has been revised from its original version.
If you preferred the original recipe using a spice bag (rather than ground spices) please see the section above labeled "Recipe Updates".
Tried this recipe?Let us know how it was!