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The Best Ever Homemade Cranberry Sauce

The Best Ever Homemade Cranberry Sauce

To can your homemade cranberry sauce:

Make the cranberry sauce according the recipe on the previous page. Do not cool the sauce though.

As I mentioned on the previous page, you can double or quadruple it, depending on how much sauce you’d like to preserve.

Wash your jars in hot soapy water, rinse thoroughly and then keep them in hot water until you’re ready to fill the jars.

Place the canning lids in a bowl, pour boiling water over them and allow to sit for 10 minutes to soften the rubber rings.

In the meantime, fill a water bath canner with hot water. You’ll want enough water to cover the jars with 2 inches of water once they are lowered into the canner. Begin to heat the water.

Ladle the hot cranberry sauce into the hot jars leaving approximately 1/4 inch head space.

8. Best Ever Homemade Cranberry Sauce - ladle sauce into jars

Remove any air bubbles by running a bamboo skewer around the inside of the jar.

Clean the rim of the jar.

9. Best Ever Homemade Cranberry Sauce - wipe the rim of the jar

Add lids and rings and tighten finger tight.

10. Best Ever Homemade Cranberry Sauce - tighten lid finger tight

Place on the rack in the water bath canner.

Once you’ve filled all the jars, lower them into the canner.

Best Ever Homemade Cranberry Sauce - jars in water bath canner

When canning pints or quarts, the jars will stay upright on the canning rack. But 1/2 pint jars have a tendency to tip over if there aren’t enough to fill the rack.

Here’s a simple tip to stop this from happening… place empty jars on the rack around the filled jars until the rack is full before lowering the jars into the water.

Place the lid on the canner and bring the water to a boil.

Once the water comes to a gentle boil, begin timing: 15 minutes for pints, 20 minutes for quarts if you are at sea level up to 1000 ft altitude. (Adjust timing for your altitude.)

Note:  When I can in the 1/2 pint jars I use the timing for pints.

When the time is up, lift the canning rack out of the water.

You can see how the rack rests on the edge of the canner.

Best Ever Homemade Cranberry Sauce - lift jars out of the water

Use a jar lifter to remove the jars, one at a time.

Best Ever Homemade Cranberry Sauce - use jar lifter to remove jars from canner

Allow them to cool in a draft free place for 24 hours.

Best Ever Homemade Cranberry Sauce - allow jars to cool in draft free spot

 

Homemade Cranberry Sauce makes great hostess gifts for the coming holiday season, as well as wonderful Christmas gifts.

And don’t forget to check out these recipes… if you’ve got lots canned you can make them any time of year, not just when you have leftover cranberry sauce to use up.

Leftover Cranberry Sauce Drop Cookies

Cranberry Coffee Cake

For a savory rather than sweet alternative for using it up, try my Crock Pot Whole Chicken Cranberry Bake

I would be so pleased if you chose to share by clicking on one of the buttons below!

10 Comments

  • Betty
    November 18, 2016 6:13 pm

    Thank you for the recipe and instructions. I just now made a batch and I love the flavor of it.
    Can’t wait to have some with a meal.

  • Vanessa
    November 17, 2016 5:10 am

    I love making cranberries from sauce ever Thanksgiving but I love your recipe and I am going to give these a try this year. Thank you for sharing at Dishing it and Digging it link party. Hope to see you again this coming Sunday. Have a great week.

  • CathieJ
    November 12, 2016 3:10 pm

    I love homemade cranberry sauce and make it every Thanksgiving. Sadly, my adult children prefer the canned jellied sauce. I may try this recipe this year. Thanks for sharing.

  • Mary
    November 9, 2016 5:53 pm

    Is there anything prettier than cranberry sauce in a crystal bowl. It looks delicious too.

  • Summer
    November 9, 2016 10:02 am

    Bright and yummy ♥

  • Elizbeth
    November 10, 2013 1:26 pm

    I LOVE this recipe! I like to add about 1/4 cup chopped walnuts.

  • Alice @ Mums Make Lists
    November 1, 2013 2:28 am

    What a lovely sight all those cranberries cooking in the pan 🙂

    I have featured this in my post on different ways to cook with cranberries – thanks so much for sharing at Empty Your Archive, Alice @ Mums Make Lists

  • Karen
    October 20, 2013 12:02 pm

    Yummy! I am going to have to try this. Thank you for sharing the recipe!

  • Three Sheep Studio
    October 20, 2013 7:44 am

    Your cranberry sauce looks very great !
    I add mandarin oranges, grapes and walnuts to mine…but we don’t can the sauce.
    Visiting from “Sew Many Ways”.
    Rose

  • Celtic Thistle
    October 14, 2013 6:11 am

    Looks lovely! Sadly I am the only one in the family who likes cranberry sauce.

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