I despise the jello can-shaped cranberry sauce stuff that my mom always put on the table – this stuff on the other hand….?? 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼
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Cranberry Sauce for Canning
Enjoy with chicken, turkey, on a sandwich, or just as something bright and fruity alongside a starchy meal. You can also mix this into a baked oatmeal for something a bit different!
Ingredients
Scale
- 3 12-oz bags fresh cranberries (they can be frozen too)
- 1 1/2 cups water
- 2 oranges, juiced and zested – I zest with a veggie peeler because i like strips of orange peel in my cranberry sauce
- 2 cups white granulated sugar (you can always add a bit more if its not sweet enough – but its hard to take sugar out if it’s too sweet)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- pinch of salt
Instructions
- Combine all ingredients in a thick bottomed pot on the stove
- Slowly bring to a boil and reduce to a simmer – simmer about 15 minutes or until thickened
- While your sauce comes up to a boil and simmers – get your jars ready – this makes about 8 half-pints of cranberry sauce
- Ladle hot thickened sauce into your jars leaving about 1/2″ headspace
- Clean the rims with a bit of white vinegar on a paper towel or clean cloth and add a new flat and screw on a ring
- Process in a hot water canner or steam canner for 20 minutes (I can at 5,200 feet – if you’re lower or higher you may need to adjust that)
- When time is up – turn off heat and let sit in canner for 5 more minutes
- Remove to a towel gently and cover
- after 24 hours, remove rings and label