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Home » Canning » Homemade Cranberry Sauce Recipe with Canning Instructions

Homemade Cranberry Sauce Recipe with Canning Instructions

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July 23, 2019 by Victoria 44 Comments

The best homemade cranberry sauce recipe to compliment any holiday meal! Make it fresh, or can it for a quick side dish any time!

You can make this cranberry sauce to eat fresh or follow the canning directions to have home canned cranberry sauce without dirtying a single dish.

homemade canned cranberry sauce

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Learn how to make homemade cranberry sauce this holiday season and wow everyone at the table! This cranberry sauce recipe can be made as a single batch for just one meal, or make it in bulk for canned cranberry sauce!

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For me, one of the biggest joys of any season is canning with my mom.

From the time that I was 15 my mom and I have always canned together. It's always such an enjoyable experience that I look forward to as each crop comes into the height of its season. Potatoes, apples, green beans, peaches, strawberries...

Recently she joined me for a full day of canning cranberries.

We canned 22 pints over the course of about 5 hours (though there were many breaks in there to rest our backs and enjoy a glass of tea) and now we are all set for holiday meals.

Homemade Cranberry Sauce Recipe with Port Wine and Cinnamon Sticks

This cranberry sauce recipe features port wine and whole cinnamon sticks in every jar. It's very fast to make, and the canning is quick as well!

It's been a staple at every holiday meal for the last 6-7 years. One taste and you will be absolutely hooked!

Step One:

First, make sure you have everything. Even with 7 years of making this recipe under our belts, we still forgot that we needed red wine vinegar. (You really do need it as it makes the PH level of this recipe appropriate for canning).

Next, combine the sugar, water, and red wine vinegar in a large pot. Make sure the pot is large enough that when the sauce boils and doubles in size (briefly) it won't overflow.

Cranberries ready for homemade cranberry sauce.

Step Two:

Set the pot to high heat, stirring the sugar to avoid burning while it dissolves.

Once the sugar is at a rolling boil, add the cranberries.

Whole cranberries boiling for homemade cranberry sauce.

Turn the heat to medium and set a timer for 5 minutes. Stir occasionally.

Note: The berries pop as the cook and you may get splattered a bit. Splatter is hot. So, you may not want to let the kids help with this step.

Step Three:

If the timer goes off and your sauce doesn't look like the next picture, wait until it does!

It should have this nice thick pink foam bubbling up all around the berries. If you skip this important step, your sauce will not set up! Ask me how I know ;-)

Cranberry sauce starting to boil.

Step Four: If you ARE Making Canned Cranberry Sauce

If you've made a large batch of cranberry sauce for canning, you'll prepare the jars as outlined in my Water Bath Canning Guide.

Once those are ready, ladle the sauce into the clean jars and process in a water bath canner for 15 minutes.

Remove from pot and place on a folded towel on the counter. Allow to cool fully before moving.

Once they are done processing, step back and enjoy your hard work! I tried to get a picture of all 22, but nothing seemed to look as nice I wanted! So, here is just a taste...

Finished canned cranberry sauce recipe.

Step Four: If you're NOT Canning the Cranberry Sauce

Your cranberry sauce is now ready to chill and serve.

If you are not canning your cranberry sauce, allow the sauce to cool a bit so it doesn't break the container you are using, then pour it into the dish you wish to serve in.

Chill for at least 4 hours, overnight is better. Serve and enjoy!!

Homemade Cranberry Sauce Recipe Canned.

Cranberry Sauce with Port Wine and Cinnamon Sticks

This easy cranberry sauce recipe for whole berry cranberry sauce can be made as a small batch, or in bulk for home canned cranberry sauce!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Canned Cranberry Sauce, Cranberry Sauce Recipe, Homemade Cranberry Sauce, How to Make Cranberry Sauce
Prep Time: 15 minutes
Servings: 2 Cups

Ingredients

Fresh Batch (2 cups):

  • 1 Cup Sugar
  • 1/4 Cup Water
  • 1 Tbsp Red Wine Vinegar
  • 2.5 Cups Cranberries washed and sorted
  • 1/2 Cup Port Wine
  • 2 Cinnamon Sticks

Canning Batch (4-6 pints, 8-12 Cups):

  • 4 Cups Sugar
  • 1 Cup Water
  • 4 Tbsp Red Wine Vinegar
  • 10 Cups Cranberries washed and sorted
  • 2 Cups Port Wine
  • 8 Cinnamon Sticks
  • 4-6 Pint Canning Jars
  • 4-6 Lid and Ring Sets

Instructions

  • Combine water, sugar, and vinegar in large pot.
  • Heat on high, stirring the whole time.
  • Once sugar is at a rolling boil, add cranberries.
  • Reduce heat to medium, return to boil, boil for 5 minutes.
  • Remove from heat, add port. Stir well.

To Can:

  • Add two cinnamon sticks to the bottom of each jar.
  • Follow water bath canning instructions to prepare jars and process sauce for 15 minutes in a water bath canner. Leave 1/2 inch headspace.

If You're NOT Canning:

  • Allow the sauce to cool a bit so it doesn’t break the container you are using, then pour it into the dish you wish to serve in.
    Chill for at least 4 hours, overnight is better. Serve and enjoy!!

Notes

If you are not canning, add the cinnamon sticks to the bottom of the container in which you will be storing or serving the cranberry sauce.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!

THIS RECIPE IS INCLUDED IN THE FROM SCRATCH HOLIDAY COOKBOOK
From scratch holiday cookbook

This is one of my favorite ways to save time on big holiday days, what's yours? Tell me all about it!

PIN THIS FOR LATER

Cranberry sauce recipe

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Filed Under: All Posts, Canning, From Scratch, Seasonal Tagged With: Canning, Canning Fruit, Christmas, Cooking, Holiday Recipes, Homestead Skills, How To, Make Ahead, Quick and Easy, Side Dish, Thanksgiving, Water Bath Canning

Previous Post: « Cinnamon Roasted Almonds
Next Post: Fall Harvest Canning Collection »

Reader Interactions

Comments

  1. Kari H. says

    August 3, 2020 at 7:16 pm

    Another question… can this recipe be doubled when canning? You replied to a comment on your strawberry jam recipe that jams and jellies should only be made in single batches, does that apply to sauces also?
    Thank you :)

    Reply
  2. Rebecca Jones says

    November 10, 2020 at 3:39 am

    Hi I’ve just made this and canned several jars. How long does it last when canned? Thanks

    Reply
    • Victoria says

      November 11, 2020 at 10:26 pm

      Hi Rebecca! It will last for 5-10 years when stored in a cool, dry place. We had a jar of this recipe that I canned in 2015 just this week. Delicious!

      Reply
  3. Karen says

    November 26, 2020 at 11:21 am

    Actually, cranberries have a ph of 2.5. Anything with a ph of 4.2 or under is safe to water bath can, without adding vinegar

    Reply
  4. SanDee says

    December 25, 2020 at 7:54 am

    My daughter says this is not sweet enough for her I like it more on The tartan but I’ve got company coming for this Christmas day and how do I get sugar to dissolve and be thick enough to add to the already made up and nice consistency cranberry sauce?

    Reply
    • SanDee says

      December 25, 2020 at 7:55 am

      I.e., I skimped somewhat on the sugar and it’s tart so how can I sweeten it up properly?

      Reply
      • Victoria says

        December 25, 2020 at 8:16 am

        Hi SanDee! I would reheat a small part of it (depending on how much you made) in a sauce pan and add sugar after it melts. So maybe a cup, add sugar to taste, and then pour into the container for serving. That way your daughter has some sweeter, but you don’t risk the whole batch.

        I hope that helps!

        Reply
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