Cranapple Juice Recipe

Cook cranberries to make a concentrate

Rinse the cranberries and pick out any stems. In a medium saucepan, combine 2 cups cranberries, 1 cup water, and 3 tablespoons sugar (adjust sweetness to taste). Bring to a simmer over medium heat. Once simmering, reduce heat to low and cook, stirring occasionally, until berries have burst and softened, about 8–10 minutes. If using frozen berries, add them from frozen and simmer 10–12 minutes.

Mash and strain

Use a wooden spoon or a potato masher to gently mash the softened cranberries to release juices and pulp. Remove from heat and let cool 5 minutes. Place a fine-mesh sieve or cheesecloth over a bowl and pour the cranberry mixture through, pressing on solids with the back of a spoon to extract as much liquid as possible. Discard or reserve the solids for another use (compote). You should get about 1 to 1 1/2 cups cranberry concentrate.

Combine with apple juice

Pour the strained cranberry concentrate into a pitcher. Add 3 cups apple juice and 1 tablespoon fresh lemon juice. Stir to combine. Taste and adjust sweetness: if too tart, stir in additional sugar or honey 1 teaspoon at a time until desired sweetness is reached (up to additional 1–2 tablespoons). If desired, stir in 1 teaspoon orange zest for bright citrus aroma.

Chill and serve

Refrigerate the combined juice for at least 30 minutes to chill and allow flavors to meld. To serve, fill glasses with ice (if using), pour the cranapple juice over the ice, and garnish with fresh mint leaves or an orange slice if desired. Stir before serving.

Make-ahead and storage

Store any leftover juice in a sealed container in the refrigerator for up to 4–5 days. Stir or shake before serving as some separation may occur. For longer storage, freeze in airtight containers for up to 3 months.