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!

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


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


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

To Can:

  1. Add two cinnamon sticks to the bottom of each jar.
  2. 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:

  1. 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!!

Recipe 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.