Home Canned Whole Cranberry Sauce
Capture the essence of the holiday season with this Home Canned Whole Cranberry Sauce, a delightful blend of tart cranberries, sweet orange zest, and aromatic cinnamon. Perfectly preserved for future enjoyment, this recipe highlights easy canning techniques that ensure a shelf-stable addition to your pantry for up to a year. The simple syrup base enhances the natural sweetness of the berries, while the warm spice and citrus notes elevate this classic dish to gourmet status. Whether you're savoring it alongside turkey or spooning it over pancakes, this homemade cranberry sauce is a must-try for food preservation enthusiasts and festive feasts alike.
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Recipe Information
Ingredients
- 4 cups Fresh cranberries
- 2 cups Granulated sugar
- 1 cup Water
- 1 tablespoon Orange zest
- 1 piece Cinnamon stick
Instructions
Prepare your canning equipment: Sterilize 4 half-pint jars (or equivalent) by washing them in hot soapy water and placing them in simmering water until ready to use. Immerse the lids and bands in warm water to soften the seals.
Thoroughly rinse the cranberries and remove any stems or blemished fruit.
In a large saucepan, combine the water and granulated sugar. Stir over medium heat until the sugar dissolves completely to create a simple syrup.
Add the fresh cranberries, orange zest, and the cinnamon stick to the saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce the heat to medium and simmer for about 10 minutes, or until the cranberries pop and the mixture thickens slightly.
Remove the saucepan from heat. Discard the cinnamon stick and skim off any foam that may have formed on the surface.
Ladle the hot cranberry sauce into the prepared jars, leaving 1/4-inch headspace at the top of each jar. Wipe the rims with a clean, damp cloth and place the lids on the jars, securing them with the bands until fingertip-tight.
Process the filled jars in a water bath canner: Place the jars in the canner and ensure they are fully submerged with at least 1 inch of water above the lids. Bring to a boil and process for 10 minutes (adjust processing time based on altitude if necessary).
Carefully remove the jars from the water bath using jar lifters and place them on a towel to cool undisturbed for 12-24 hours.
Check for proper sealing: The lids should not flex up and down when pressed in the center. Store sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and consume within two weeks.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 502.3 g | 183% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 434.9 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
