It depends on how much OJ, bourbon and sugar is called for, as they all contribute to the preservation. Plus cranberries are acidic to begin with.

My inclination is to say that a water bath will do: that's all most cranberry-based sauces I've seen require.

Thanks for the info. That's where I'm leaning, too...but just in case, here's the recipe (and it's quite good with pork tenderloin marinated in 2 parts apple juice to 1 part bourbon).

2 cups bourbon
1/2 cup minced shallot
Zest of 1 large orange
1 tsp. fresh grated ginger
24 oz. fresh cranberries
2 cups sugar
2 tsp. ground black pepper

Again, many thanks, gardenlad, and to anyone with other thoughts.

--maddy_mom (Seattle, WA)

Wow! 2 cups of bourbon. That should pack a punch. However, I don't see any OJ.

OK, except for the minced shallot I don't find anything in this recipe that's even remotely problematic. It's all high-acid, alcohol, sugar. Not a congenial environment for bacteria. I don't see a necessity to pressure-can, but if it gives you more peace of mind, do it.

I assume recommended BWB time was at least 15 minutes for pints?

Carol

Gee, Maddy, do you call that tipsy cranberry sauce? :>)

Sounds real good (as does your tenderloin). Like Carol, I wondered where the OJ disappeared to. But, even so, I agree with her that there's nothing there that a BWB won't handle.

I am looking further to see if I can find the ph level of bourbon. I think from what I have found is that it is somewhere around 5.4 to 5.8. So, that is not nearly as acidic as vinegar or bottled lemon juice.
I would compare to this recipe, but then consider the safe recipe is using vinegar.
Personally, with adding the shallot, until I could verify that the ph of the bourbon is acidic enough, I would pressure can instead. That way you can feel totally confident.
Spicy Cranberry Salsa
6 cups chopped red onion
4 finely chopped large Serrano peppers*
1½ cups water
1½ cups cider vinegar (5%)
1 tablespoon canning salt
1 1/3 cups sugar
6 tablespoons clover honey
12 cups (2¾ pounds) rinsed, fresh whole cranberries
*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Yield: About 6 pint jars.

Procedure:

1. Wash and rinse 6 pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes.

3. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.

4. Fill the hot mixture into clean, hot pint jars, leaving ¼-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
   Hot Half-pints or Pints 10 min . in a BWB.

Here is a link that might be useful: National Center for Home Food Preservation

Linda Lou, this was an education. I had no idea alcohol could harbor botulism toxin until I read about an outbreak among inmates in California after they celebrated a birthday with pruno make from bread crusts and potato peels.

What I know about bourbon you could put on the head of a pin. I did find one informal study published in the Washington Post that tested Jim Beam. It came in at approximately 4.0 pH. Courvoisier came in at 3.5 pH, but it would be a sin to use Courvoisier in this recipe.

We need a distiller on the forum. I do know bourbon, whiskey, etc. get more acid with age, so I guess one rule of thumb is not to buy the really cheap stuff. It makes sense. As the liquor ages there's evaporation. What's the angels' share? About 10% the first year, I think, and 30% overall.

(Also, as the prisoners learned, it's not always wise to consume your own hooch.)

W. C. Fields once offered the following advice: "Always carry a flagon of whisky in case of snakebite, and furthermore, always carry a small snake."

Carol