Orange Cranberry Sauce Canning Recipe
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There’s no better to way to say you’ve been thinking of someone than a home canned treat! There are so many wonderful things to can all year round to give as gifts, like jam or pickles or salsa, but if you are short on time and want to make something right now, then this recipe for Orange Cranberry Sauce is the perfect fit. You can make this recipe in less than an hour and have it ready for holiday gifting or for serving at Christmas dinner.
A Sweet Sauce For The Perfect Gift:
Why You’ll Love This Cranberry Sauce:
Gathering Ingredients:
Sugar. You will want to use granulated sugar for this recipe. I do not recommend altering the sugar type for this recipe, as it is being canned. If you plan to make this recipe to store in your refrigerator or eat fresh, then you can substitute other types of sugar 1:1.
Water.
Fresh Cranberries. You will want to use fresh, whole cranberries. Remove any cranberries that are shriveled, broken, or molded.
Orange Juice & Zest. You will want to use fresh orange juice for this recipe and not bottled orange juice.
How to Make Orange Cranberry Sauce:
Step One: Prepare your canner, jars, lids, and bands. If you need help with this, click here!
Step Two: In a large stainless steel saucepan, combine the sugar and water. Stir constantly and bring to boil until the sugar dissolves completely, about 5 minutes.
Step Three: Add the cranberries to the sugar syrup, stirring gently, and return the mixture to a boil. Lower the heat to a low, steady boil and continue to cook, stirring occasionally, until the cranberries have all burst and the sauce has thickened enough to sheet on a cold metal spoon, about 15 to 30 minutes.
Step Four: Remove the pot from heat and stir in the orange juice and orange zest until fully incorporated, about 1 minute.
Step Five: Ladle the hot sauce into a hot jar, leaving 1/4 inch (6-mm) headspace. Wipe the jar rim with a clean towel. Apply lid and band to fingertip tight. Repeat the process with the remaining jars, filling them each one at a time.
Step Six: Cover the canning pot and bring the water to a full rolling boil. Process the jars in the hot water bath canner for 15 minutes.
Step Seven: After 15 minutes, remove the canner lid and turn off heat. Let jars sit in the canner for 5 minutes more. Remove the jars from the canner and set them on a towel on the countertop. Check the seals after 12 to 24 hours.
Tips for Making Fruit Sauces:
Use a Thermometer. There are several old-fashioned ways to check if a jam or jelly is finished and will set up, but by far the easiest way is to use a thermometer. Jelly is finished at 220° F (104° C) at sea level. For each 1,000 feet (305 m) of altitude above sea level, subtract 2 degrees. Checking the temperature will ensure that your jelly will set up no matter what.
Only Use Fresh, Ripe Fruit. The ripeness and freshness of your fruit will effect your final product. If the fruit has gone soft or has damage, it can spoil your final product.
Prepare a Spoon and Small Plate. If you do not have a thermometer, you can check the doneness of your jelly with a chilled spoon and plate. If the jelly comes off of the spoon in a sheet, it is ready. If you place a spoonful of the jelly on the chilled plate, and the edges are wrinkly and crinkly, then it is ready.
Tips for Canning Fruit Sauces:
Canning fruit sauces, jellies, and jams is quite simple and one of the easiest recipes that you can make for a beginner canner! Because fruit jam is a high-acid food, it can be processed in a hot water bath canner. You can find my full instructions for using a hot water bath canner in this post.
To begin, you will want to prepare your jars, lids, and bands. Wash and sanitize everything, then place them into the canner covered with simmering water. Make your jam recipe according to the instructions. Then, fill one hot jar at a time to the correct headspace, remove air bubbles in the jam, wipe the rim of the jar, and apply the lid and band.
This cranberry sauce processes for 10 minutes at altitudes of 1,001 - 6,000 feet (305 - 1828 m).
Final Thoughts:
Whether you decide to gift your cranberry sauce, store it for Christmas, or turn the time spent making it into a new family tradition with your loved ones, this will be a new favorite easy fruit sauce to make in your kitchen. This recipe is originally from the Ball® Complete Book of Home Preserving. I hope you enjoy learning how to make this easy beginner canning recipe, perfect for gifting to loved ones this holiday season!
xoxo Kayla
This post was sponsored by Ball® Canning in 2020.
Orange Cranberry Sauce: Canning Recipe
Ingredients
- 4 cups (800 g) granulated sugar
- 4 cups (960 ml) water
- 8 cups (800 g) fresh, whole cranberries
- Zest of 1 naval orange
- 2 tbsp (30 ml) fresh orange juice
Instructions
- Prepare your canner, jars, lids, and bands. If you need help with this, click here!
- In a large stainless steel saucepan, combine the sugar and water. Stir constantly and bring to boil until the sugar dissolves completely, about 5 minutes.
- Add the cranberries to the sugar syrup, stirring gently, and return the mixture to a boil. Lower the heat to a low, steady boil and continue to cook, stirring occasionally, until the cranberries have all burst and the sauce has thickened enough to sheet on a cold metal spoon, about 15 to 30 minutes.
- Remove the pot from heat and stir in the orange juice and orange zest until fully incorporated, about 1 minute.
- Ladle the hot sauce into a hot jar, leaving 1/4 inch (6-mm) headspace. Wipe the jar rim with a clean towel. Apply lid and band to fingertip tight. Repeat the process with the remaining jars, filling them each one at a time.
- Cover the canning pot and bring the water to a full rolling boil. Process the jars in the hot water bath canner for 15 minutes.
- After 15 minutes, remove the canner lid and turn off heat. Let jars sit in the canner for 5 minutes more. Remove the jars from the canner and set them on a towel on the countertop. Check the seals after 12 to 24 hours.
- Label and store the jars in a cool, dark place such as a pantry cabinet for 18 months or longer.
Notes
*If you do not feel comfortable canning, this sauce can be stored in airtight containers and refrigerated for about 1 to 2 weeks. Check continually for signs of mold growth or other signs that the food has gone bad.
Nutrition Facts
Calories
434Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
