Homemade Cranberry Sauce
Canning Fruits & Vegetables
Processing method: Water Bathing
Processing time: Pints for 5 minutes, Quarts for 10 minutes (based on altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Start by prepping your jars, and lids.
Homemade cranberry sauce is the perfect complement to holiday meals, and it’s easy to make and preserve at home. Canning cranberry sauce is easier than you think, and once you’ve made your own, you’ll never go back to store bought. First rinse the cranberries. Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Bring water and sugar to a boil over medium-high heat and simmer for 5 minutes, stir to dissolve sugar. Add cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have popped.
Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to add in a cinnamon stick and simmer the cranberry sauce for about 15 minutes, until it begins to thicken. Add the orange zest (if using) in the last few minutes of cooking.
Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of twiggy bits and seeds from the cranberries. Ladle the cranberry sauce mixture into canning jars, leaving 1/4 inch headspace. Remove air bubbles and seal with two part Denali canning lids.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 15 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!