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Homemade Cranberry Sauce canned in the Ball Sharing Jar

Homemade Cranberry Sauce Recipe

Arlene Mobley - Flour On My Face

Homemade Cranberry Sauce Recipe

Easy 3 ingredients homemade Cranberry Sauce recipe is perfect served alongside your holiday turkey.
5 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Condiment
Cuisine American
Servings 4 half pints or 2 pints
Calories 219 kcal


  • 4 ½ cups fresh cranberries I used almost 2 bags of fresh cranberries
  • 1 ¾ cups water
  • 2 cups sugar
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  • Rinse the cranberries well under cold running water; drain. Discard any crushed or bruised cranberries.
  • 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.
  • 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.)
  • Ladle the hot cranberry sauce into a hot jar, leaving a ½ 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.
  • 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.



Serving: 0.25cup | Calories: 219kcal | Carbohydrates: 57g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 49mg | Fiber: 3g | Sugar: 52g | Vitamin A: 34IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg
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