Homemade Cranberry Sauce recipe in a canning jar with a colander full of fresh cranberries

Homemade Cranberry Sauce Recipe

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 half pints or 2 pints 1x
  • Category: Canning Recipes
  • Method: Hot Water Bath
  • Cuisine: American


Homemade Cranberry Sauce Recipe

Easy 3 ingredients homemade Cranberry Sauce recipe is perfect served alongside your holiday turkey.



  • 4 1/2 cups fresh cranberries ( I used almost 2 bags of fresh cranberries)
  • 1 3/4 cups water
  • 2 cups sugar


  1. Rinse the cranberries well under cold running water; drain.
  2. Discard any crushed or bruised cranberries.
  3. Combine the cranberries and water in a large stainless steel or enamel saucepan.Boil over medium-high until the skins begin to split. Puree the mixture using a food mill or food strainer to remove peels and seeds; discard solids. Return the mixture to large saucepan.
  4. Add the sugar to the cranberry mixture, and cook over medium-high, stirring until the sugar dissolves. Boil the mixture almost to the gelling point (220 F.)
  5. Ladle the hot cranberry sauce into a hot jar, leaving a 1/2 inch headspace. Remove airbubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
  6. Process the jars 15 minutes, adjusting for altitude. Turn off heat, remove the lid and let the jars stand 5 minutes. Remove jars and cool.


*Recipe can be found in the BallĀ® Canning Back to Basics Book (Time Inc. Books, 2017)

Makes about 4 (1/2 pint) jars or 2 (1-pint jars)


  • Serving Size: 1/4 cup
  • Calories: 268
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