Easy Old-Fashioned Cranberry Juice Canning Recipe

5 from 1 vote

Easy Old-Fashioned Cranberry Juice Canning Recipe

This easy old-fashioned cranberry juice canning recipe is perfect for beginners and seasoned homesteaders alike. Using the hot pack method and a water bath canner, you’ll learn how to preserve the bright, tart flavor of whole berries in quart or pint jars. Perfect for sipping through the holiday season, gifting to neighbors, or keeping on hand as a homemade juice pantry staple.

Prep Time15

Cook Time40

Total Time55

Course: Drinks

Cuisine: American

Keyword: beverage recipe, canning recipe, citrus drink, cranberry recipe, Preserving Food

Servings: quarts or 4 pints

Calories: 477kcal

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Equipment

Canning Supplies

Mason Jar

Ingredients

4 Cups Cranberries fresh or frozen whole cranberries
4 Cups Water enough to fill the jars leaving 1-inch headspace
1 Cup Sugar adjust the amount of sugar to taste

Instructions

Wash canning jars, lids, and screw bands in hot soapy water. Rinse well. Keep hot jars warm in the canner or oven until ready to fill. This helps prevent breakage when adding hot juice.
Cook the Cranberries. In a large stock pot, combine cranberries and water. Bring to a full rolling boil over medium-high heat, then reduce to low heat and simmer for 5–10 minutes. The berries will pop open and release their juices.
4 Cups Cranberries, 4 Cups Water
Strain the Juice. Pour the mixture through a jelly bag or a double layer of cheesecloth into another pot. Let it drip naturally. Don’t squeeze it, or your juice may become cloudy. Discard the cranberry pulp (or save it to make cranberry sauce).
Sweeten the Juice. Return the strained juice to the large saucepan. Add granulated sugar and stir until dissolved. For extra flavor, add any additional flavor options. Bring to a gentle boil again.
1 Cup Sugar
Fill the Jars. Using a ladle and canning funnel, pour the hot juice into hot jars, leaving ½ to 1-inch headspace at the top. Wipe jar rims with a clean towel or damp towel to ensure proper seals.
Process the Jars. Place filled jars into your boiling water bath canner with at least 1 inch of water above the jar lids. Once the water reaches a full rolling boil, start your processing time. Set the timer for 25 minutes.
Cool and Store. Carefully remove jars and place them on a towel at room temperature. Do not disturb for 12–24 hours. Once cooled, check for proper seals. Any unsealed jars should be refrigerated and used within a few days. Store sealed jars in a cool dark place for best flavor.

Notes

Supplies You’ll Need

Large stock pot or large saucepan
Boiling water canner (or water bath canner)
2 quart jars or 4 pint jars, with screw bands and new lids
Jelly bag or double layer of cheesecloth
Canning funnel, ladle, and measuring cups
Clean towel or damp towel
Jar lifter
Optional: a splash of white vinegar in the canner water to prevent mineral residue on glass jars

Recipe Variations & Notes

Sweetener Options:

Use granulated sugar, honey, or maple syrup to sweeten your juice.
For a lower-sugar version, reduce the amount of sugar or try a sugar substitute. Just note it may slightly change the flavor.

Flavor Enhancements:

Add 1 cinnamon stick, 1 whole clove, or a splash of orange juice while cooking for a warm, festive flavor.
Try a bit of apple juice for a naturally sweeter juice.
A small slice of fresh ginger or a few allspice berries can give a unique twist.

Concentrated vs. Less Concentrated Juice:

Use less water for a stronger, more tart juice, perfect for holiday cocktails.
Add extra water for a lighter, everyday drinkable juice.

Pulp Usage:

Don’t throw away the leftover cranberry pulp! It can be used to make cranberry sauce, muffins, smoothies, or added to yogurt and oatmeal.

Optional Alcohol Variation:

For adults, a splash of cranberry liqueur or vodka can be stirred in after opening to make a festive cocktail mixer.

Nutrition