Holiday Cranberry Sauce

Mail little jars of this holiday sauce to far-away family friends. This is a super easy canning project that mixes fresh cranberries with apple, raisins, orange, and just enough spice from a cinnamon stick and cloves to make to make this cranberry sauce extra special.

Holiday Cranberry Sauce

Servings 7 half pint jars



  • 7 – 1/2 pint canning jars, lids and brands
  • canning water bath pot, with rack, filled with 5 inches of water


  • 8 cups fresh cranberries
  • 3 cups granulated sugar
  • 1 cup raisins
  • 1 cup diced apple
  • 2/3 cup water
  • 2/3 cup orange juice
  • zest from 2 large oranges
  • 1 cinnamon stick
  • 1/4 tsp. cloves


  • In a large stock pot, combine all of the ingredients.
  • Bring mixture to a boil and continue cooking for 10 minutes stirring occasionally.
  • Remove and discard the cinnamon stick.
  • Carefully ladle the cranberry sauce into 7 sterilized 1/2 pint (8 oz.) jars leaving 1/2 inch head space on top.
  • Wipe the rims and sides of jars before topping with a hot lid.
  • Screw the lids on firmly and place jars into the water bath.
  • Process for 10 minutes in boiling water.
  • Remove jars and place on a towel-lined jelly roll pan or countertop to cool.
  • Over the next few hours, listen for a “ping” as the lids go concave signaling a secure seal. If a lid does not go concave and seal, refrigerate the jar and use it first.
  • Store securely sealed jars in a cool, dark place for up to a year.
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