Cranberry Sauce for Canning
A large-batch cranberry sauce for water-bath canning, scaled proportionally from the tested NCHFP cranberry sauce formula and kept to the same ingredient ratio structure.
By: Cottage Kitchen Finder October 24, 2026
- Category: Budget-Friendly, Canning Recipes, Fall Harvest, Pantry Staples, Sauces, Small Batch Recipes
- Season: Fall
- Preservation method: water_bath
- Food assistance friendly
- SNAP friendly
- Vegetarian
- Vegan
- Gluten free
- Canning recipe
- Prep: 20
- Cook: 30
- Total: 50
- Servings: about 6 quarts
Ingredients
6 quarts fresh cranberries
6 cups water
12 cups sugar
6 cups water
12 cups sugar
Directions
Wash the cranberries.
Cook them in the water until soft.
Press through a fine sieve for smooth sauce, or mash for a chunkier sauce.
Add the sugar, bring to a boil, and boil for 3 minutes.
Fill hot half-pint or pint jars, leaving 1/2 inch headspace.
Wipe rims, apply lids, and process in a boiling-water canner: 15 minutes at 0–1,000 ft; 20 minutes at 1,001–3,000 ft; 20 minutes at 3,001–6,000 ft; 25 minutes above 6,000 ft.
Cook them in the water until soft.
Press through a fine sieve for smooth sauce, or mash for a chunkier sauce.
Add the sugar, bring to a boil, and boil for 3 minutes.
Fill hot half-pint or pint jars, leaving 1/2 inch headspace.
Wipe rims, apply lids, and process in a boiling-water canner: 15 minutes at 0–1,000 ft; 20 minutes at 1,001–3,000 ft; 20 minutes at 3,001–6,000 ft; 25 minutes above 6,000 ft.
Nutrition
Not calculated for this package.
Safety notes
Based on the tested NCHFP cranberry sauce formula: wash cranberries, cook in water until soft, sieve or mash, add sugar, boil 3 minutes, and process in a boiling-water canner.
Process hot half-pint or pint jars for 15 minutes at 0–1,000 ft; 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft.
Keep the cranberry, water, and sugar ratio proportional to the tested formula; do not alter the preservation process time.
Do not reduce the sugar in this tested canning formula without a validated preservation source.
Process hot half-pint or pint jars for 15 minutes at 0–1,000 ft; 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft.
Keep the cranberry, water, and sugar ratio proportional to the tested formula; do not alter the preservation process time.
Do not reduce the sugar in this tested canning formula without a validated preservation source.
Source: National Center for Home Food Preservation (University of Georgia Extension)
