Homemade Canned Cranberry Sauce

Why You Should Make Your Own Homemade Canned Cranberry Sauce

We’ve always loved cranberries with our Thanksgiving dinner, whether those be bright and fresh cranberry chutneys with orange or the more pedestrian variety straight from the can, ribbed sides and all. We love the bright, fresh flavors of fresh cranberry sauce, but love the smooth jellied texture of canned cranberries.

We created this recipe paying homage to both, seeking the tart accents of a fresh-made cranberry sauce with the smooth consistency – and shelf stability – of canned jellied cranberry sauce. We love to can this cranberry sauce as soon as fresh cranberries are available in stores. Canning your homemade canned cranberry sauce in advance lets the flavors develop in the jars, and takes one more thing off your to-do list on Thanksgiving morning. Homemade cranberry sauce also makes a wonderful gift to friends and neighbors you are most grateful for.

Using Cranberry Sauce After Thanksgiving

Wondering what to do with that leftover canned cranberry sauce from Thanksgiving? Don’t let it go to waste! There are plenty of creative and delicious ways to incorporate it into meals and snacks throughout the week. Here are some ideas to get you started.

  1. Spread it on toast or bagels for a festive breakfast.
  2. Use it as a topping for your oatmeal.
  3. Add it to your smoothies for a burst of flavor.
  4. Make a cranberry vinaigrette by mixing it with olive oil, vinegar, and seasonings for a tasty salad dressing.
  5. Use it as a glaze for roasted chicken or pork.
  6. Mix it with cream cheese for a delicious spread on crackers or bread.
  7. Stir it into muffin or pancake batter for a tasty breakfast treat.
  8. Use it as a filling for thumbprint cookies.

Homemade Canned Cranberries


  • zester or fine grater
  • citrus juicer/reamer
  • water bath canner
  • canning jars
  • food mill


  • 3 lbs fresh cranberries
  • 4 cups sugar
  • 1 orange zest and juice
  • 2 cups water


  • Zest and juice one orange
  • Using a large saucepan, bring orange zest, juice and water to a boil
  • Add cranberries, reduce heat and simmer until berries pop open, about 10 minutes
  • Process berry mixture through a food mill. You can use a standard foley mill, but we prefer the food mill attachment for our Kitchen Aid mixer.
  • Return cranberry mixture to saucepan, and bring to a boil stirring to avoid scorching.
  • Add sugar and return to a boil, stirring constantly.
  • Process in a water bath canner for 15 minutes

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