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Cranberry Sauce Recipe

Print Makes about 8 (240 ml) preserving jars
The whole berries in this cranberry sauce add texture and flavour. Christmas dinner wouldn't be the same without it!

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 910 g granulated sugar
  • 945 ml water
  • 4 cups fresh cranberries (about 2 lb)
  • Grated zest of 1 large orange, optional
  • 4 (490 mL) preserving jars or 8 (240 ml) glass preserving jars with lids and bands


  1. PREPARE boiling water preserver. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
  3. LADLE hot cranberry sauce into hot jars leaving 0.635 cm headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS jars in a boiling water preserver for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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