Cranberry Sauce - Lorraine D. Hebler

Easy recipe for homemade cranberry sauce made with orange juice and zest is the best tasting. Serve at Thanksgiving but also delicious with pork and ham.

You can easily buy a can of cranberry sauce but it is so quick and easy to make homemade. A Thanksgiving dinner tradition, cranberry sauce is also good served with crackers and cheese or on a buttered biscuit. We especially like it on the cranberry bagels available this time of year.

The following recipe makes a large batch for canning but I also divide the recipe in half without canning. It is really delicious with the orange flavor shining through. A great accompaniment to pork, ham and chicken.

I made and jarred this cranberry sauce the same day I made the corn relish using the water bath canning method. I’ll add pretty labels to these jars and give as gifts.

Cranberry sauce is also good spread on a buttered biscuit or with a slice of your favorite cheese.

Whole Cranberry Sauce

Adapted recipe from canning source Ball Kerr

PRINT RECIPE

Water Bath Canning Method

Makes about 8 (8 oz) half pints

Ingredients:

4 cups granulated sugar
2 cups water
2 cups orange juice
8 cups fresh cranberries (about 2 lb)
Grated zest of 1 large orange

4 Ball®(16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Combine sugar water and orange juice in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.

Ladle hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

You might also like…

Corn Relish Recipe Colorful corn relish is a lovely side for meat or poultry and a tasty salsa-like dip treat served with chips. Easy canning recipe and how-to.

Frosted Apricot Cranberry Bread

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Comments

Cindy H says
December 22, 2017 at 12:06 am
2 cups water and 2 cups orange juice??
- Lorraine says
  December 22, 2017 at 7:06 am
  Hi Cindy, Yes, 2 cups of water and 2 cups of orange juice is correct. The original recipe calls for 4 cups of water but this one replaces half of the water with orange juice. This recipe can be halved, using 1-pound of cranberries instead of 2-pounds and, of course, halving the other ingredients as well.
  Thank you for your visit! 🙂
Amy C. says
November 10, 2016 at 4:10 pm
This looks delicious! If I made a smaller amount of this recipe just for Thanksgiving, and did not "process" it, would it be ok in the refrigerator for a few days? Would it set up?
Kristina says
November 10, 2016 at 12:46 pm
I canned this and it was a hit at the farmer's market with the men. I haven't made it since. I really should, now that cranberries are in. Yum.
Summer says
November 9, 2016 at 2:37 pm
Yummy ♥

Whole Cranberry Sauce

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