Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety summary
Smooth, crushed, and whole-berry variations are included only as described in the official directions; retain the tested proportions.
Processing details
- Method
- Boiling Water
- Pack style
- Hot
- Jar sizes
- Half-Pint or Pint Jars
- Headspace
- 1/2 inch
- Processing time
- 15/20/20/25 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Original source. Smooth, crushed, and whole-berry variations are included only as described in the official directions; retain the tested proportions.
Preparation timeline
- Prepare clean jars, cookware, and ingredients.
- Prepare the selected tested texture, cook the cranberry mixture as directed, and fill hot.
- Fill half-pints or pints, leaving 1/2 inch headspace.
- 15/20/20/25 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Equipment
Boiling-water canner, nonreactive cookware, preparation tools, jar lifter, and half-pints or pints.
Visual method guide
- Prepare: Follow the source-specific preparation.
- Pack: Hot pack; 1/2 inch.
- Process: 15/20/20/25 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
- Check: Discard any product showing spoilage.
Safety essentials
Smooth, crushed, and whole-berry variations are included only as described in the official directions; retain the tested proportions.
About this recipe
Cranberry Sauce is a tested home-canning recipe.
Before you begin
- Method
- Boiling-water
canning - Pack
- Hot pack
- Jar size
- Half-pints or pints
- Headspace
- 1/2 inch
Altitude and processing schedule
15/20/20/25 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Cranberry Sauce — NCHFP
Ingredients
- 4 cups cranberries
- 1 cup water
- 2 cups sugar
- 1/2 tsp butter optional, to reduce foam
Equipment
- Boiling-water canner
- Canning jars Use the jar size specified.
Directions
- Wash cranberries and cook in water until soft. Press through a fine sieve for smooth sauce, or mash/leave whole for tested variations.
- Add optional butter, stir in sugar, bring to a boil and boil 3 minutes.
- Fill hot half-pint or pint jars, leaving 1/2-inch headspace; remove bubbles, adjust headspace, wipe rims and apply lids.
- Process 15/20/20/25 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve after opening or preparation and refrigerate leftovers promptly.
Frequently asked questions
Can I change the process?
Smooth, crushed, and whole-berry variations are included only as described in the official directions; retain the tested proportions.
What if spoilage is suspected?
Discard without tasting.
How this recipe compares
Cranberry sauce has tested texture variations; whole cranberries in heavy syrup are a separate recipe.
Troubleshooting
Use the correct preparation for the selected smooth, crushed, or whole-berry texture.
Never taste food to determine safety.
Source & provenance
Cranberry Sauce original source. Follow the complete source exactly.
Typical canning season
Season: Fall
Months: October, November
How much of the main ingredient should I grow?
10–22 lb of Berries or grapes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.