Canned Cranberry Orange Sauce

Tess Geer


I have made this Cranberry Orange Sauce for ages and recently decided to can it. It turned out GREAT and looks gorgeous in the jars, too! Take advantage of low prices on fresh cranberries around the Holidays to put up your own cranberry sauce. You'll never buy the canned version again!


★★★★★ 2 votes

20 Min
15 Min


  • 3
    bags 12 oz fresh cranberries
  • 3 c
    orange juice, pulp free
  • 1 1/2 tsp
  • 3 c
  • 1/2 tsp
    butter to cut down on foam

How to Make Canned Cranberry Orange Sauce


  1. Prepare jars in water bath and keep hot. Place lids and rings in very hot water and set aside. Do not boil lids and rings.
  2. Rinse cranberries in a colander and remove any stems, etc. Set aside.
  3. Combine Orange Juice, Sugar and Cinnamon in a large sauce pan. Cook over medium heat, stirring occasionally, until sugar is completely dissolved.
  4. Add cranberries to sauce pan and stir. Continue to cook over medium heat for approximately 15 minutes until cranberries have popped and mixture begins to foam. Remove from heat and stir in butter. Sauce will thicken as it cools.
  5. Ladle into hot jars leaving 1/2 inch head space. Run a small spatula around the inside of each jar to remove any air bubbles. Place lids and rings. Rings should be finger tip tight.
  6. Process in water bath for 15 minutes. Remove to a clean dish towel away from direct sunlight and leave for 24 hours. Test for seal. Refrigerate any unsealed or leftover sauce for up to two weeks. Sauce tastes best after it has rested for at least two days. Store in a dark cupboard. Will keep for up to one year.

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