Making and Canning Cranberry Sauce
Cranberries are uniquely
North American and a must
on the table for
Thanksgiving. Cranberry
sauce is so easy to make
that it should never be store
bought. If not canning the
sauce, you may make it a
few days before
Thanksgiving and
refrigerate enough to last
through Christmas. For a
plainer, more traditional
sauce, you may eliminate
the spices.
Ingredients for 1 pint:
 
Fresh Cranberries
1 package, 12 ounces
Orange Juice
1/2 cup
Sugar
1 cup
Cinnamon
1/8 teaspoon
Allspice
1/8 teaspoon
Cardomom
1/8 teaspoon
Nutmeg
1/8 teaspoon
1. Place the cranberries in a
non-reactive, non-aluminum
pan.
2. Pour in the orange juice.
3. Add the sugar and spices.  

Bring to a simmer and simmer
about 10 minutes until the
cranberries pop.

The sauce will thicken as it
cools.
For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace.  
Processing with a Water Bath for 5 minutes at 212 degrees.  For elevations above 1,000 foot level
see
Altitude Time Adjustments.  After processing, remove from boiling water and place the jars on a
towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
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© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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Video 1:
Making and Canning
Jam and Infused Fruit
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