Preserving · Recipes

Canned Cranberry Orange Compote

A friend shared this recipe, that they had found on Food In Jars. I had found a 2 pound bag of cranberries for a song, and having already canned cranberry sauce was looking for more ideas. I doubled the recipe because if I am going to can, I want it to be worth my time. And we like cranberry sauce all year round…..

Canned Cranberry Orange Compote


  • 8 cups cranberries, washed and shaken dry
  • 4 large navel oranges, zested
  • 2 cups orange juice
  • 1 1/3 cups honey


Place mason jars in a water bath canner, fill jars with water, and canner halfway up, cover with lid. Bring to a boil over high.

Place lids and rings in a small saucepan, cover with water. Bring to a simmer over medium.

Take the oranges, remove all peel and pith, cut into segments (I cut mine jewel style, so the inner part is cut out of each section).

Add the orange zest, segmented oranges, cranberries, orange juice and honey to a large stainless steel pot. Bring covered to a boil over high, then reduce heat to medium-low. Remove lid and let simmer, until the berries pop and it has thickened. I let mine simmer for about 15 minutes.

Drain the mason jars into the canner, place on a clean kitchen towel. Sterilize a canning funnel, ladle and bubble popper.

Fill the jars, run the bubble popper through, take a damp paper towel and wipe the rims. Place lids and rings on, finger tip tight.

Place in canning rack and submerge in the water. Once boiling, process for 10 minutes for half pints, 15 for pints.

Take out, let cool on a rack. Remove bands (wash and dry for later use), mark jars for date processed, use within a year.

If any of the lids do not seal, store in refrigerator and use up.

Makes 4 pint or 8 half-pint jars.