Cranberries are a key part of a traditional Christmas or Thanksgiving dish.
However, they’re also a wonderful addition to any meat-based meal.
If you’re planning to serve up any preserved meats but want to ensure your family also gets core vitamins, cranberries should be your go-to choice.
Here’s what you need to know about how to water bath can cranberry sauce.
Step-by-Step Guide to Canning Homemade Cranberry Sauce
You need just a few ingredients and a little time to prepare a delicious cranberry sauce everyone will love.
This recipe produces a chunky sauce that holds up nicely as a side dish.

Equipment Needed
- Colander
- Stainless steel pan
- Saucepan
- Water bath canner (including lid)
- 4 half-pint jars with lids & rings
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
Ingredients
- 4 cups cranberries
- 1 cup water
- 2 cups sugar
- Dash of cloves, cinnamon, nutmeg, and/or allspice (optional)
Step 1: Choose Your Cranberries
During the holiday season, cranberries are really easy to find. Typically, they’re sold in bags in the produce section.
I usually buy one that I need for my recipe and another to freeze for future projects.
You can start this recipe with frozen cranberries. Just ensure they’re thawed before you get started. Otherwise, they’ll take too long to cook.
This recipe calls for 4 cups of cranberries. You can double the amounts and make a full canner worth of 8 half-pint jars if you’d like.
Just increase the water, sugar, and spices accordingly.
Step 2: Clean and Sort Your Cranberries
Clever farmers sell their cranberries in bags that make direct in-store inspection difficult.
Chances are, you’ll bring home one or two berries that aren’t right for canning.
Open your bags of cranberries and dump them into a colander.
Rinse them with warm water, and pick up handfuls of berries for inspection.
Toss anything that’s bruised, white, or otherwise not fit for your canner.

Step 3: Prepare Your Jars and Lids
As the Utah State University Extension explains, it’s not necessary to sterilize your jars when following a recipe (like this one) that involves processing food for more than 10 minutes.
However, your jars should be very clean before you get started.
With warm water and dish soap, wash every jar you’re planning to use.
I like to run my finger across the top of every jar to feel for cracks and chips that might prevent the lids from sealing.
I also hold my jars up to look for cracks that might widen in the canner.
When my jars are clean, I place them in the canner and cover them with water. I bring the canner to a simmer and leave the jars inside.
You must preheat the water for canning anyway, and this step allows me to heat-test my jars. If they crack in the simmer process, at least they’re empty!
Place your lids in a saucepan filled with water over low heat. This step allows the adhesive to soften and prepare for processing.
Step 4: Heat Your Cranberries
Place your cleaned cranberries in your stainless steel pan and add 1 cup of water. Turn the burner on low, and begin to cook your berries.
In a whole-berry recipe like this, you’re not required to crush, mash, or strain your berries.
However, you should cook them until they feel a little bit soft. When you’ve heard a few of them pop and burst, you’re ready.

Step 5: Sweeten Your Cranberries
Add 2 cups of sugar to your berries all at once while stirring vigorously.
Your goal is to help the sugar to melt without scorching and burning on the bottom of the very hot pan.
Turn up the heat, as needed, to allow the mixture to boil.

The National Institute of Food and Agriculture says you can safely add dried spices to tested recipes.
I like a spicy cranberry sauce, so I add dashes of things like nutmeg and cinnamon to my batches.
The flavors of dried spices will intensify during processing, so don’t overdo it. A dash or two should be more than enough to deliver a bit of zest.
Step 6: Boil Your Cranberries
When your sugared berries have come to a boil, set your timer for 3 minutes.
Stir regularly during this cooking process to ensure that your berries don’t burn or stick to the bottom of the pan.
Cranberries will splatter and spit while you cook them. I like to wear an apron and oven mitts during this process. I’ve been burned before!
Step 7: Fill Your Jars
With your jar lifter, pull the jars out of the canner. Working one jar at a time, place the funnel inside the jar and fill it with prepared cranberries.
Leave a ½ inch of space at the top for the sauce to expand during processing.

Your sauce will be very thick and juicy at this stage, but air pockets may form as you fill your jars.
This trapped air can harbor bacteria and lead to food spoilage. Run a butter knife between the sauce and the edge of your jars to remove the bubbles.
Step 8: Add Rings and Lids
Using a funnel can keep you from dripping a lot of sauce on the outside of your jars. However, you may have a little debris on the edges that can keep your lids from sealing.
Wipe the rim of each jar with a dampened cloth to remove any spills.
With your lid lifter, pull the rings out of your water bath and place them on your jars. Screw down the rings until they’re finger-tight.
Step 9: Process Your Jars
Place your jars in the water bath and ensure the tops are covered with at least an inch of water.
Once the water starts boiling, set a timer for 15 minutes. Adjust for your elevation as needed.
Step 10: Cool Your Jars
Once your processing is complete, turn off the burner, take the lid off the canner, and leave the jars in place for 5 minutes to allow the pressure to stabilize.
After 5 minutes, use your jar lifter to take each jar out of the canner. Place them on a towel or wooden cutting board to cool for 24 hours.
You may hear your jars snap and pop as the lids adhere. Resist the temptation to poke at your jars as they cool. Doing so could make the seal fail.
Step 11: Inspect Your Lids
While it’s really rare for lids to fail, it happens.
A careful inspection ensures you’re not putting spoiled food on the shelf (when you could put it in the refrigerator and eat it).

Remove the ring from each jar and press gently on the lid. It shouldn’t pop or move at all if it’s sealed properly.
Write the date and the contents on the lid, and you’re ready to store your goodies.
Canned goods will stay safe and fresh if they’re stored out of direct sunlight in a room that isn’t humid or hot.
That means putting cans in the kitchen isn’t ideal. A basement or bunker will work best.
How Long Does Canned Cranberry Sauce Last?
Follow guidelines from the U.S. Department of Agriculture and eat your canned items within about a year.
At this point, the contents will be fresh-tasting and high in vitamins.
Waiting longer can mean eating something bland and not as good for you.

If you have a very full pantry, take time to rotate your stock regularly.
Once a month or so, I pull older items to the front and push newer things to the back. This approach ensures I always eat my items before they expire (and I miss out on all of my hard work!).
Ideas for Using Canned Cranberry Sauce
I’ve mentioned that cranberries are traditionally included in holiday meals. However, there are so many more ways to snack on these delicious berries. Here are some of my favorite ideas:
- Add to smoothies for a punch of tartness.
- Sprinkle on salads for extra Vitamin C.
- Swirl into macaroni and cheese for a new take on an old classic.
- Spread on toast with butter for a quick pick-me-up.
- Substitute cranberry sauce for jelly in your next PB&J sandwich.
- Top cottage cheese with a spoonful of cranberry sauce.
- Spread on waffles or pancakes.
- Serve alongside any meat-based dish (including turkey).
- Add to tofu or other meat substitutes for extra flavor.
- Bake into muffins.
- Spread on cheesecake for a lovely dessert.

Equipment
Ingredients
- 4 cups Cranberries
- 1 cup Water
- 2 cups Sugar
- Dash of cloves cinnamon, nutmeg, and/or allspice (optional)
Instructions
Choose and Prepare Cranberries
- Use 4 cups of fresh or thawed frozen cranberries.
- Rinse cranberries in a colander under warm water, discarding bruised or damaged berries.
Prepare Jars and Lids
- Wash jars in warm, soapy water, and inspect for cracks or chips. Rinse thoroughly.
- Place jars in the canner, cover with water, and bring to a simmer. Keep jars in the simmering water until ready to use.
- Place lids in a saucepan with water on low heat to soften the adhesive.
Cook the Cranberries
- Combine cranberries with 1 cup of water in a stainless steel pan. Heat on low until berries soften and begin to pop.
- Stir in 2 cups of sugar, increasing the heat to bring the mixture to a boil. Stir constantly to prevent scorching.
Flavor and Boil
- Add a dash of cloves, cinnamon, nutmeg, or allspice (optional) for extra flavor. Stir well.
- Once the mixture boils, set a timer for 3 minutes, continuing to stir to avoid burning.
Fill Jars
- Use a jar lifter to remove jars from the canner. Place a funnel over each jar and ladle the cranberry sauce inside, leaving ½ inch of headspace.
- Run a butter knife or bubble removal tool along the inside edge of the jars to release air pockets.
Seal and Process
- Clean jar rims with a damp cloth to remove any spills.
- Use the lid lifter to place lids on jars and screw on rings until fingertip-tight.
- Place jars in the canner, ensuring they’re covered by at least 1 inch of boiling water. Process for 15 minutes, adjusting for altitude as needed.
Cool and Inspect
- Turn off the heat, remove the canner lid, and let jars sit for 5 minutes. Transfer jars to a towel or wooden board to cool for 24 hours.
- After cooling, remove rings and press the lids. Properly sealed lids will not flex.
Notes
- Double the Recipe: This recipe produces 4 half-pint jars. For a full canner load (8 jars), simply double the ingredients.
- Spices: Add spices sparingly; their flavor intensifies during canning.
- Safety Tip: If any jar doesn’t seal, refrigerate it immediately and consume within a week.
