Cranberry Sauce

This whole berry canned cranberry sauce is so easy and delicious, you'll love having jars of it in your pantry.

Course Condiment

Cuisine American

Prep Time 5

Cook Time 20

Processing time 20

Total Time 45

Servings

Calories 251kcal

Equipment

The Ball Complete Book of Home Preserving

Ingredients

4 cups granulated sugar
4 cups water
8 cups fresh cranberries
1 orange zested, optional

Instructions

Prepare canner, jars, and lids (using a canning book or the instructions in this post.)
In a large saucepan, combine water and sugar. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes.
Add the cranberries and return mixture to a boil. Reduce heat and simmer gently for about 15 minutes. All the berries should have burst and the liquid forms a sheet on the back of a metal spoon. Stir in the orange zest during the last few minutes of cooking.
Ladle in the hot sauce into hot jars leaving ¼ inch headspace. Debubble and add more liquid if needed. Wipe the rims of the jar and center the lids. Screw on the bands to fingertip tight.
Place the jars in the canner and process for 15 minutes - using instructions either for either waterbath canning in a pot, a pressure canner, or a steam canner.
Remove the jars to a towel and let sit undisturbed for 24 hours. Remove the rims from the sealed jars and store. Any unsealed jars should be placed in the fridge and eaten.

Notes

This is a recipe for canning whole berry cranberry sauce, please use a canning book for specific instructions. You can either waterbath can them in a large kettle, a pressure canner, or a steam bath canner - follow the instructions for whichever method you choose.

Nutrition