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How to Can Cranberry Orange Vinegar & Preserve Fall’s Flavor

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We all know eating greens means staying healthy.

But if you’re like me, a daily salad isn’t always appetizing.

Once you learn how to can cranberry orange vinegar, you may actually look forward to your bowl of salad!

This recipe, adapted from the Ball Complete Book of Home Preserving, takes just an hour or so to make.

The results are truly delicious.

Easy Recipe for Canning Cranberry Orange Vinegar

This recipe is appropriate for both new canners and experienced home preservationists.

You’ll need a bit of specialized equipment and ingredients, but it won’t take long to complete.

Equipment Needed

Ingredients

  • 4 cups fresh cranberries (frozen are fine; just ensure they’re thawed)
  • 1/2 cup water
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1 cup sugar
  • 3 cups white wine vinegar
  • 1 orange

Step 1: Wash Your Produce

You’ll need both cranberries and oranges for this recipe, and neither will be peeled. That means everything must be carefully washed before you get started.

Place your cranberries in a colander and rinse them carefully.

I like to pick up handfuls of berries at this stage and examine them for bruising. Toss out anything that’s damaged or not quite ripe.

Measuring cranberries before washing
I measure my berries into my colander before I wash them.

Next, rinse your orange under cool water. I like to rub the rind with my fingers during the stage to remove any dirt or debris.

I find that produce brushes are too harsh for orange skin, but you could use one if you prefer.

Step 2: Cook Your Cranberries

Set aside ½ cup of your washed berries, and place the rest in a stainless steel pan. 1/2 cup of water and bring to a boil over medium heat.

Once the liquid boils, turn down the heat until the berries simmer. Stir regularly to encourage the skins to pop and the cranberries to release their juices.

Watch carefully and ensure you don’t cook the berries at a high heat for too long. Doing so could make too much liquid burn off.

Once most of your cranberries have burst, turn off the heat and gently crush the berries with a potato masher.

Mashing cooked cranberries
Your cooked berries should be very soft but still very juicy.

Step 3: Prepare Your Jars and Lids

While your cranberries are cooking, get your jars ready to hold all of the goodness. It’s a quick and easy step, but it’s not one you should ignore.

Start by washing all of your jars by hand. I like to run my fingers across all of the jar rims and then inspect them by holding them up to the light. Anything that’s cracked or chipped may break even more in the canner.

Place your washed jars in your canner and fill with water. Turn the heat on medium, and allow your jars to simmer in the hot water while you work.

They’ll be very clean when it’s time to get started.

Next, place your jar lids in a saucepan over low heat. This step helps the adhesive to activate when your jars are in the canner.

Step 4: Strain Your Juice

Line a strainer with several layers of cheesecloth and balance it over a glass liquid measuring cup. Carefully spoon liquid from the stainless steel pan into this filter.

Setting up to strain cranberry juice
Here’s what your straining contraption should look like.

Resist the urge to press or squeeze the liquid through your strainer. Doing so could force things like seeds and skin bits into your vinegar (which makes it less attractive in the jar).

Just let the liquid drip through the filter naturally. You’re done when you have about 1 cup of juice. Discard the cheesecloth and skins.

Place the juice in your stainless steel pan.

Step 5: Prepare Your Spices

This vinegar has a lovely fall-tinged flavor from spices. We’re using solid ingredients (as powdered versions could cloud the vinegar).

Normally, these recipes call for placing the recipes in cheesecloth that’s knotted shut to make a spice bag. I find that step really cumbersome (and ineffective, as my knots rarely hold).

If you’d like to use a spice bag, place your cloves and cinnamon stick in fabric you knot closed. Place that bag with the juice in the stainless steel pan. Otherwise, just toss them whole in the pan.

Step 6: Sweeten and Cook

Add 1 cup sugar to the cranberry juice and spices in your stainless steel pan. Over medium-high heat, cook the juice while stirring constantly. The sugar should dissolve, leaving you with very clear liquid.

Step 7: Add Cranberries and Vinegar

Toss the berries you set aside into the stainless steel pan. Then, add 3 cups white wine vinegar.

Note that this recipe calls for white wine vinegar specifically. While it might be tempting to substitute some other vinegar you have on hand, doing so could change the acidity and safety of the final product. Don’t do it.

Over medium-high heat, bring the solution to a boil. Once it’s boiling, lower the heat until the fluid begins to simmer. Cover the pan and let it simmer for about 10 minutes. Your cranberries should be warm but not bursting.

If you’ve used a spice bag, fish it out of the liquid and toss it.

Step 8: Fill Your Jars

With your jar lifter, pull your jars out of your canner. Cut your orange into thin slices, and place one slice in the bottom of each prepared jar. I cut mine into quarters to fit inside my small jars.

Chopped up orange ready for canning
These orange wedges are ready to head into the jars.

Choose one jar and place the funnel in it. With your ladle, fill the jar with hot vinegar from the pan. If you’ve left the spices loose in the pan, ensure they don’t enter the jars you fill. Repeat until every jar is filled.

You can leave a loose cranberry or two inside the jars as you fill them. However, the majority of the food in the jars should be liquid vinegar.

Leave ¼ inch of space at the top of each jar. Wipe the edges to remove any spills or sugar. With your lid lifter, remove the lids from their bath and place them on the jars.

Place the rings on and tighten to finger tight.

Filling jars with cranberry orange vinegar
Filling the jars takes just minutes.

Step 9: Process Your Jars

With your jar lifter, pick up the jars and place them in the canner. Lift carefully, ensuring that the jars don’t tip or lean as you move them.

Ensure that all of your jars are covered with an inch of water. When the water boils, place the lid on the canner. Process for 10 minutes. Adjust for your elevation as needed.

Processing jars in a waterbath canner

Step 10: Cool Your Jars

Once the vinegar has processed, turn off the heat and remove the lid from your canner. Let the jars sit and settle for 5 minutes.

With your jar lifter, remove the jars from the canner and place them on a cutting board or towel. Leave them in place for 24 hours without disturbing them.

Freshly canned cranberry orange vinegar
These jars are fresh from the canner and still boiling.

Step 11: Check and Store Your Jars

After 24 hours, remove the rings from your jars. Run your finger across the top of each jar. If the lid pops or clicks, it didn’t seal properly.

Place this jar in the refrigerator and eat it within a day or two.

Write the date on the top of each properly sealed jar. Place them in a cool, dark place until you’re ready to enjoy.

How Long Does Cranberry Orange Vinegar Last?

The USDA says all items properly canned will stay good for about a year. If you wait too long to eat them, the products could lose flavor or vitamins. They may also harbor bacteria that will make you sick.

I rarely have canned vinegar for more than a few months. This is one of those canning projects that works in almost any recipe, so it’s really easy to use and enjoy.

Ideas for Using Canned Cranberry Orange Vinegar

Canned cranberry orange vinegar is remarkably versatile. Here are a few of my favorite ways to use it:

  • Add olive oil and pepper for a delicious marinade for poultry.
  • Drizzle over salads for an extra kick.
  • Reduce over low heat for a tangy beef glaze.
  • Add to bland soups for extra flavor.
  • Add maple syrup to vinegar for an interesting seafood glaze.
  • Muddle fruit in a glass and add vinegar and the liquor of your choice.
  • Pour over squash before baking.
  • Add to ketchup for a new twist on an old favorite.
Tasty Canned Cranberry Orange Vinegar Recipe

Tasty Canned Cranberry Orange Vinegar Recipe

Preserve the flavors of fall with this tangy and aromatic cranberry orange vinegar. Perfect for marinades, dressings, or as a glaze, this vibrant vinegar brings a burst of flavor to any dish.
Prep Time: 15 minutes
Cook Time: 25 minutes
Canning Time: 10 minutes
Total Time: 50 minutes
Course: Condiment
Cuisine: American
Keyword: Cranberries, Oranges, Vinegar, Water Bath Canning
Servings: 5 8 oz Jars

Ingredients

  • 4 cups fresh cranberries (or thawed frozen)
  • 1/2 cup water
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1 cup sugar
  • 3 cups white wine vinegar
  • 1 orange

Instructions

Wash Your Produce

  • Start by washing your cranberries in a colander. Check for bruised or under-ripe berries and discard any that look damaged.
  • Next, rinse the orange under cool water. Gently rub the rind to remove any dirt or debris.

Cook Your Cranberries

  • Set aside ½ cup of cranberries for later.
  • Place the remaining cranberries and ½ cup water in a stainless steel pan over medium heat.
  • Bring to a boil, then reduce heat to a simmer, stirring regularly until the cranberries burst and release their juices.
  • Once most berries are softened, turn off the heat and gently mash the berries with a potato masher.

Prepare Your Jars and Lids

  • Wash all jars thoroughly, inspecting for chips or cracks.
  • Place jars in your canner, fill with water, and simmer while you continue.
  • Heat the lids in a small saucepan over low heat to activate the adhesive.

Strain Your Juice

  • Line a fine strainer with cheesecloth and place it over a glass liquid measuring cup.
  • Slowly pour the berry mixture into the strainer, allowing the liquid to filter through naturally (without pressing or squeezing).
  • Once you have about 1 cup of juice, discard the pulp and cheesecloth. Pour the juice into your stainless steel pan.

Prepare Your Spices

  • Add 4 whole cloves and 2 cinnamon sticks to the pan with the juice.
  • You can use a spice bag, but I prefer to toss the whole spices directly into the juice for simplicity.

Sweeten and Cook

  • Stir 1 cup sugar into the cranberry juice and spices.
  • Heat over medium-high, stirring constantly until the sugar dissolves, leaving you with a clear liquid.

Add Cranberries and Vinegar

  • Add the reserved cranberries from earlier and 3 cups white wine vinegar to the pan.
  • Bring the mixture to a boil, then reduce the heat to a simmer.
  • Let it simmer for about 10 minutes, ensuring the cranberries are warmed but not bursting.
  • Remove the spice bag (if using) and discard it.

Fill Your Jars

  • Remove jars from the canner and place a slice of orange in the bottom of each jar.
  • Use a canning funnel to fill the jars with the hot cranberry vinegar mixture, leaving ¼ inch headspace.
  • Wipe jar rims clean with a damp paper towel and remove any spills or sugar residue.
  • Place lids on the jars and tighten the rings until they’re finger tight.

Process Your Jars

  • Carefully place jars into the water canner, ensuring they’re covered by at least 1 inch of water.
  • Once the water boils, cover the canner and process for 10 minutes.
  • Adjust processing time based on your elevation.

Cool Your Jars

  • After processing, turn off the heat and let jars sit for 5 minutes before removing them.
  • Use a jar lifter to take the jars out of the canner and place them on a towel or cutting board.
  • Let them cool undisturbed for 24 hours.

Check and Store Your Jars

  • After 24 hours, check the seals by pressing the center of each lid—if it doesn’t pop or move, the jar is sealed.
  • Label jars with the date, remove the rings, and store them in a cool, dark place.

Notes

  • White Wine Vinegar: Don’t substitute for another vinegar, as it affects both flavor and acidity.
  • Spices: Whole cloves and cinnamon sticks work best for clarity—avoid powdered spices.
  • Storage: Store in a cool, dark place to maintain freshness and flavor.
Tried this recipe?Let us know how it was!
How To Make & Can Cranberry Orange Vinegar & Preserve Fall's Flavor
June Gardner

June Gardner

June is a food preservation expert who loves turning her summer garden’s bounty into homemade meals year-round. For her, there’s nothing more satisfying than crafting a winter lasagne with tomato sauce made from plants she nurtured from seed. With a passion for food security, June has mastered water-based canning and uses her advanced dehydrating skills to savor the sweetness of summer, even in winter.