Cranberry sauce is the perfect combination of tart and sweet. Whether you use it at the holidays, jam on your bagel, a topping on your morning oatmeal, or a dessert like Gluten Free No Bake Cranberry Cheesecake it does not disappoint! Come into the kitchen with me and let’s can honey sweetened cranberry sauce.
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What you will need:
Cranberries: Cranberries are a seasonal item and show up in stores around Thanksgiving. They go on sale after the holiday so make sure to stock up on them when they go on sale! You can freeze the cranberries until you are ready to use them.
Honey: I buy my honey from Azure standard. It is the best price and has a mild flavor that does not overpower.
How to Can Honey Sweetened Cranberry
Today I am canning a big batch of cranberry sauce (I have 15, 12-ounce bags). So, you may need to adjust your amounts based on what you have on hand.
Let’s get started. Pour the cranberries into a large stock pot and pour a cup of water over the berries. The water will prevent the cranberries from scorching.
Turn on the burner to medium high heat. Cook the cranberries (stirring occasionally) until they begin to pop and release their juices.
The great thing about cranberries is that they are high in pectin so the sauce will thicken on its own without you adding anything.
Next, crush the berries to make the sauce as smooth as you like. You can use a potato masher, stick blender, or whatever you have on hand.
Add 6 cups of honey to the sauce and stir to combine.
Ladle the sauce into the pint jars leaving a 1/4 of an inch headspace. Debubble the jars, wipe the rims clean, and place the canning lids and rings onto the jars.
Place the jars into the water bath canner and adjust the water level to cover the jars by 1 inch. Place the lid on the canner and bring the water to a boil. Once the water is boiling start your timer for 10 minutes.
Now that the 10 minutes are up turn off the heat, take the lid off the canner, and let the water stop boiling for about 5-10 minutes.
Place the jars on a towel and let them sit to completely cool off.
Finally, take the rings off, check for a good seal, clean off your jars with white vinegar, and label your jars.
We are finished! Now you have shelf stable healthy cranberry sauce that will last 18 months or more.
Home Canned Cranberry Sauce
- 15 bags cranberries (11.25 pounds)
- 6 cups honey
- 1 cup water
- Fill the water bath canner halfway with water and turn on the heat to medium high.
- In a large stock pot pour in all of the cranberries and 1 cup of water.
- Cook the cranberries until they release their juices and pop. The mixture will become thick on its own.
- Crush the cranberries with potato masher or stick blender to your desired consistency.
- Ladle the cranberry sauce into sterilized pint size jars. Leave a 1/4 inch headspace.
- Debubble the jars, adjust headspace, wipe the rims of the jars with a damp cloth.
- Place on the lids and rings and place the jars into the canner.
- Adjust the water level. The water must cover the jars by 1 inch.
- Place the lid on the canner and bring the water up to a rolling boil. Once the water boils turn on the timer for 10 minutes.
- When the timer is done, turn off the heat. Take of the lid to the canner.
- Let the canner sit for 5-10 minutes to cool.
- Take the jars out of the canner and place them on a towel.
- let the jars completley cool.
- Check for a good seal, remove the rings, clean off the jars using vinegar.
- Label the jars. Store jars of cranberry sauce in a cool dark place for 18 months.
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