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Cranberry Juice and Sauce


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This recipe is for 1 pound of cranberries but can be multiplied to make as much as your pots will hold. Make sure you know if your cranberries are in 1 lb or 12 oz bags when you are multiplying it out.


1 pound cranberries
5 cups water
Pinch of salt
1/2 cup sugar, or to taste

Wash berries and put into a saucepan with water and salt. Cook over moderate to high heat until all berries pop, about 10 minutes. Pour berries and liquid into a cheesecloth-lined sieve or strainer sitting in a large bowl. Strain the juice, without pressing, and reserve the berry pulp to make the cranberry sauce. Return the juice to the pan with the sugar and boil 2 or 3 minutes. Cool and chill, reserving 1/2 cup juice for the cranberry sauce.

TO CAN: Ladle the boiling sweetened juice into hot, clean quart or pint canning jars leaving 1/4-inch headspace. Wipe jar rims. Put on hot lids and canning rings. Process in a boiling water canner using the hot pack method.

Boiling water canner

Processing time at altitudes of

0 -1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Pints or quarts 10 minutes 15 minutes 20 minutes

Makes about 5 cups.


Cooked cranberry pulp from Cranberry Juice
3/4 cup sugar
1/2 cup cranberry juice

Grind the cranberry pulp in a food mill using the medium disc. Put ground pulp into a saucepan. Add sugar and cranberry juice and boil for 30 seconds. Pour into a bowl or jar and press a sheet of plastic onto the surface of the sauce to prevent a skin from forming. Refrigerate. Will keep for several weeks.

TO CAN: Ladle hot sauce into hot sterilized pint or half-pint canning jars leaving 1/4-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process 5 minutes in a boiling water canner using the hot pack method. For altitudes over 1000 feet, add 1 minute to the processing time for each additional 1000 feet of altitude.

Makes about 2 cups.



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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013