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This recipe was developed by MyHandsomeHusband. He is a wiz with all kinds of sauces and gravy’s. I am often calling him into the kitchen to help me season up all kinds of things. Just another one of his talents.  How does one guy end up with so many?
Just lucky, I guess.
This recipe is fantastic to make this time of year, with Thanksgiving on the horizon. It’s great to make them a week or so before Thanksgiving…since there will be plenty of other cooking to take up your time on Thanksgiving day. Since the cranberry sauce is bottled in mason jars, you can keep the leftovers in your food storage and enjoy it all year long.  It makes a large batch. 10 pints to be exact. The sauce cooks down pretty quickly and there is not a lot of prep work to be done before hand. We made this batch in about 45 minutes. The sauce is so hot when you put it into the jars, that the lids seal themselves with out being processed in a water bath. It is pretty easy, as far as canning is concerned. 
Fresh cranberries can only be purchased in the fall and early winter, so take advantage of the season, and buy a few bags. They can easily be tossed in the freezer right in the bag they come in, and can be kept there for up to a year. 
Adam’s Bottled Cranberry Sauce, makes 10 pints

Total Time: 45 minutes

Yield: 10 Pints


18 C fresh or frozen Cranberries
6  C water
6 1/2 C sugar
1 cinnamon stick (or 1/4 t cinnamon)
1/4 t ground cloves
1 large orange (you'll want the zest and the juice)
1 1/2 C granny smith apple, peeled and diced
10 pint sized mason jars, lids and rings.


1. Peel and chop your apples.
2. Zest the peel of your orange.
3. In a large pot combine the water, sugar, cinnamon stick and cloves. Bring to a boil and cook for about 5 minutes.
4. Add the cranberries, apple and orange zest. Bring to a boil and cook for about 1 minute. The sauce will start to get frothy as it increases in temperature. Once it gets frothy, turn the heat down to medium and cook for 10 minutes stirring occasionally.
5. Add the juice from the orange.
6. Pour the sauce into your mason jars and seal with the lids and rings. The lids will make a kind of popping sound when they seal. It usually takes about an hour after the lids and rings have been put on. Happy Thanksgiving!

Recipe from MyHandsomeHusband, Adam Eskelson

About Jamie

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  1. Hi, the recipe for cranberry sauce sounds wonderful so I’m going to give it a go. But could you please tell me, does C stand for cup?

  2. This recipe should be safe for canning, but you need to sterilize your jars, warm your lids and rings, leave 1/4 inch head space AND YES- you must hot water bath! It’s the only way to ensure that you get a good seal and that you have killed unfriendly bacteria.

  3. Love this recipe..Can I make this recipe in pints and how long can I keep the cranberry sauce in my pantry