Simple Canned Cranberry Sauce

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This is a recipe from my ebook Canning Made Simple. I thought I’d share it with you here so you can get started learning how to can with a simple recipe that’s perfect for this time of year. Enjoy!

  • 1 quart cranberries
  • 1 cup water
  • 2 cups sugar

This is a hot pack recipe made in a boiling water canner.
Wash jars and lids, scald with boiling water and keep hot.
Wash and sort cranberries and put in saucepan, add water, and put over medium heat and cook, boiling gently, until cranberries are soft.
Put cooked cranberries in a fine mesh sieve and press through into a bowl to remove skins.
Add sugar to strained cranberries, stir, and pour into saucepan and put over medium heat and boil gently for 3 minutes (just long enough to melt sugar.)
Immediately pour hot cranberry sauce into hot jars, leaving 1/2 inch headspace. Remove any air bubbles by inserting thin knife blade around the edges, then adjust headspace if needed.
Wipe rims of jars apply the lids and rings, just hand tight.
Process in a boiling water canner for 15 minutes (adjusting for altitude if necessary.)
Remove and allow to cool undisturbed for 12 to 24 hours; check lids to make sure they’re sealed, tighten rings fully, and store in dark draft free place.
If any jars didn’t seal, put in refrigerator and use within 7 to 10 days.

Yields 2 pint jars

For more canning tips and lots of canning recipes, I recommend you grab a copy of my ebook Canning Made Simple.
Inside you’ll find over 40 canning recipes to get you started, along with simple to understand explanations about what to can, how to can, and even why to consider canning at all!

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