Holiday Cranberry Sauce

by | Nov 25, 2013 | 0 comments

Holiday-Cranberry-Sauce-A-Passionate-Plate[1]Author: A Passionate Plate

Serves: 7 half pint jars


  • 7 – ½ pint canning jars, lids and bands
  • Canning water bath pot, with rack, filled with 5 inches of water


  • 8 cups fresh cranberries
  • 3 cups granulated sugar
  • 1 cup raisins
  • 1 cup diced apple
  • ⅔ cup water
  • ⅔ cup orange juice
  • zest from 2 large oranges
  • 1 cinnamon stick
  • ¼ tsp. cloves


  1. In a large stock pot, combine all of the ingredients.
  2. Bring mixture to a boil and continue cooking for 10 minutes stirring occasionally.
  3. Remove and discard the cinnamon stick.
  4. Carefully ladle the cranberry sauce into 7 sterilized ½ pint (8 oz.) jars leaving ½ inch head space on top.
  5. Wipe the rims and sides of jars before topping with a hot lid.
  6. Screw the lids on firmly and place jars into the water bath.
  7. Process for 10 minutes in boiling water.
  8. Remove jars and place on a towel-lined jelly roll pan or countertop to cool.
  9. Over the next few hours, listen for a “ping” as the lids go concave signaling a secure seal. If a lid does not go concave and seal, refrigerate the jar and use it first.

10.Store securely sealed jars in a cool, dark place for up to a year.

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