Cran’ Orange Juice Recipe

Cook and soften cranberries

Place 1 cup fresh cranberries and 1/2 cup of the cold water in a small saucepan. Add the granulated sugar (3 tbs). Heat over medium, bring to a gentle simmer, and cook until cranberries begin to burst and soften, about 6–8 minutes, stirring occasionally. This mellows the cranberry tartness and dissolves the sugar.

Cool and strain

Remove the saucepan from heat and let the cranberry mixture cool for 5–8 minutes. Pour the mixture through a fine-mesh sieve into a bowl, pressing on solids with the back of a spoon to extract as much liquid as possible. Discard solids (or reserve for yogurt/topping). You should have concentrated cranberry liquid (about 1/2 to 3/4 cup).

Combine juices

In a pitcher, combine the strained cranberry liquid with 2 cups freshly squeezed orange juice and the remaining 1/2 cup cold water. Stir thoroughly to integrate the flavors.

Taste the combined juice. Add 1 tablespoon fresh lemon juice and the optional 1 teaspoon orange zest. If more sweetness is desired, stir in additional granulated sugar 1 teaspoon at a time until balanced (the recipe starts with 3 tbs used during cranberry cooking; the concentrated cranberry may still be tart). Stir until any added sugar dissolves completely.

Chill and serve: Refrigerate the Cran’ Orange Juice until cold, or fill glasses with ice cubes (about 1 cup divided among serving glasses). Pour the juice over ice, garnish each glass with an orange slice and a mint sprig if using.

Storage: Store any leftover juice in a sealed container in the refrigerator for up to 3 days. Stir or shake before serving, as separation may occur.