Homemade Canned Cranberry Sauce

Name: Homemade Canned Cranberry Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 128 servings (makes about 8 half-pint jars)
Ingredients: 4 cups granulated sugar; 4 cups water; 8 cups fresh cranberries; grated zest of 1 large orange

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4.6

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
128 servings (makes about 8 half-pint jars)
Calories
28 kcal
Cuisine
American

Homemade Canned Cranberry Sauce

Jasper Jordan

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Canning cranberry sauce is one of the easiest canning jobs – once you know how. Make homemade canned cranberry sauce with these step by step instructions.Recipe provided by the makers of Ball canning products.

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Ingredients

Servings

4 cups granulated sugar
4 cups water
8 cups fresh cranberries about 2 pounds
grated zest of 1 large orange optional

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Instructions

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine sugar and water in a large saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst, and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking
Ladle hot cranberry sauce into hot jars leaving ¼-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.