Canned Cranberry Orange Sauce

By Tess Geer
@dmsgrl

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!

Rating:

★★★★★ 2 votes

Prep:

20 Min

Cook:

15 Min

Method:

Canning/Preserving

Ingredients

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

How to Make Canned Cranberry Orange Sauce

Step-by-Step

1Prepare jars in water bath and keep hot. Place lids and rings in very hot water and set aside. Do not boil lids and rings.
2Rinse cranberries in a colander and remove any stems, etc. Set aside.
3Combine Orange Juice, Sugar and Cinnamon in a large sauce pan. Cook over medium heat, stirring occasionally, until sugar is completely dissolved.
4Add 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.
5Ladle 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.
6Process 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.