Best-Ever Cranberry Sauce
🍎 Best-Ever Cranberry Sauce (Long-Term Storage)
Bright, tangy, naturally thickened with Granny Smith apple. Perfect for holiday tables.
Ingredients
- 12 oz (≈340 g) fresh cranberries, rinsed and picked over
- 1 large Granny Smith apple, peeled and finely grated
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) fresh orange juice (about 1 medium orange)
- ½ cup (120 ml) water
- Zest of ½–1 orange
- Pinch of salt
- Optional: 1 cinnamon stick
Instructions
Step 1: Cook the Sauce
- In a medium saucepan, combine sugar, orange juice, water, grated apple, orange zest, salt, and optional cinnamon stick. Heat until sugar dissolves.
- Add cranberries and bring to a steady simmer.
- Cook 12–15 minutes, stirring occasionally, until cranberries burst and apple melts into the sauce, thickening slightly.
- Remove and discard the cinnamon stick (if used).
Step 2: Fill Jars
- Ladle hot sauce into hot sterilized jars, leaving ¼ inch (~6 mm) headspace.
- Wipe rims clean and place lids on while jars are still hot. Tighten rings finger-tight.
Step 3: Water Bath Process
- Place jars in boiling water so they are covered by 1–2 inches (2.5–5 cm).
- Boil 15 minutes (add 5 minutes if above 300 m elevation).
- Remove jars and let cool 12–24 hours, preferably upside down for best results.
- Check lids — they should not flex when pressed.
Storage & Shelf Life
- Sealed & canned: 12–18 months in a cool, dark pantry
- After opening: Refrigerate; use within 2–3 weeks
Tips & Tricks
- Grate the apple — finely grated apple releases natural pectin for better thickening.
- Use tart apples — firm, tart varieties like Granny Smith balance cranberry tartness.
- Add zest — orange zest brightens flavor and balances sourness.
- Adjust sweetness — reduce sugar to ~100 g (~⅔ cup) if desired, but keep at least 75 g (~½ cup) for canning.
- Thicker sauce: Use 1½ apples or simmer 2–5 minutes longer.
- Texture: Blend for smooth sauce or leave chunky for rustic style.
- Seal check: Press the center of each lid — if it flexes, refrigerate and use within a few weeks.
FAQs
Why add apple, and why use Granny Smith?
The grated apple provides natural pectin, helping the sauce thicken without commercial pectin — perfect for lower-sugar, naturally preserved sauce.
Why use orange juice and zest?
They add acidity, flavor, and brightness that balance the tartness of cranberries.
Can I skip sugar?
Not recommended for canning. Some sugar is needed for flavor and preservation. Too little may yield watery sauce and reduce shelf stability.
Will the sauce set like jam?
No — it’s spoonable, slightly thick, more like a chunky preserve than firm jam.
Can I make it ahead for the holidays?
Yes! Properly canned, it keeps 12–18 months, so it’s great to prepare in advance.
What if a jar doesn’t seal?
Refrigerate and use within 2–3 weeks. Safe to eat, but not shelf-stable.
Can I use frozen cranberries?
Yes — thaw and drain excess liquid before cooking.