Cranberry Juice Recipe

Rinse and prepare cranberries

Sort through 4 cups fresh cranberries, removing any stems or soft berries. Rinse under cold running water and drain.

Cook cranberries

Place the rinsed cranberries and 2 cups water in a large saucepan over medium-high heat. Bring to a gentle boil, then reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and softened, about 10–12 minutes.

Sweeten and flavor

Add 1 cup granulated sugar to the hot cranberry mixture and stir until dissolved. Simmer for an additional 2–3 minutes to allow flavors to meld. Remove from heat and stir in 1/2 cup fresh orange juice (if using), 1 tablespoon lemon juice (if using) and 1/8 teaspoon salt. Taste and adjust sweetness or acidity as desired by adding up to 1/4 cup more sugar or more lemon/orange juice.

Extract juice

Place a fine-mesh sieve lined with cheesecloth (if available) over a large bowl or pitcher. Pour the warm cranberry mixture into the sieve. Use the back of a spoon or a spatula to press and extract as much liquid as possible from the pulp. For a clearer juice, do not press too hard; for a fuller-bodied juice, press more firmly. Alternatively, gather the cheesecloth and squeeze the pulp to extract all liquid.

Strain again (optional)

If you prefer very clear juice, pass the strained liquid through the sieve a second time or through a coffee filter. This will remove fine particles but will slow the process.

Cool and chill

Let the extracted juice cool to room temperature, then transfer to a bottle or pitcher and refrigerate until cold, at least 2 hours. Chill longer for best flavor.

Serve

Serve chilled over ice or use as a mixer. Shake or stir before serving, as natural settling may occur. Keeps refrigerated for up to 7 days; stir or shake before using.

Clean the saucepan, sieve and utensils promptly. Store juice in a sealed bottle or pitcher. For longer storage, freeze in appropriate containers for up to 6 months.