Canning cranberries is a great way to preserve their bold, tart flavor well beyond the holiday season. These small, bright red fruits are naturally high in acid and pectin, which makes them ideal for water bath canning. From classic cranberry sauce to creative jams, jellies, and chutneys, this collection of cranberry canning recipes offers delicious ways to use fresh or frozen cranberries in shelf-stable preserves.

Cranberries are most commonly associated with Thanksgiving, but they deserve a spot in your pantry year-round. My recipe for Cranberry Orange Sauce is made with whole berries and canned in jars so you can skip the canned jelly from the store. For a clearer spread, Cranberry Jelly captures the flavor without the pulp, using strained juice for a smooth finish.  It pairs beautifully with toast, cheese boards, or roast meats.

Cranberries also shine in savory-sweet condiments like Cranberry Salsa or Pickled Cranberries, both of which are water bath canned and perfect for gifting. Each recipe includes tested preservation methods, clear step-by-step instructions, and water bath processing times adjusted for altitude.

Whether you’re canning extra berries during peak season or using up a bag of frozen cranberries, you’ll find plenty of inspiration here. Scroll down for the full archive of cranberry canning recipes, and don’t forget to pin or bookmark this page—it’s handy to have on hand when the holidays roll around or fresh cranberries are on sale.

All Cranberry Canning Recipes