Cranberry Juice Recipe

Rinse and prepare cranberries

Sort through the cranberries and discard any soft or damaged berries. Rinse the remaining cranberries thoroughly in cold water and drain.

Cook cranberries

Place 4 cups of rinsed cranberries and 2 cups of water (for cooking) in a medium saucepan. If using a cinnamon stick or a strip of orange zest for flavor, add it now. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 10–12 minutes or until the berries have burst and softened.

Sweeten and mash

Add 1 cup of granulated sugar and 1 teaspoon salt to the hot cranberry mixture. Stir until the sugar dissolves. Using a potato masher or the back of a spoon, mash the cooked cranberries to release additional juice and flavor. Simmer gently for another 2 minutes to meld flavors.

Strain the juice

Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the cooked cranberry mixture into the sieve. Use the back of a spoon or a spatula to press the solids and extract as much liquid as possible. For a clearer juice, line the sieve with a double layer of cheesecloth and let the juice drip for 10–15 minutes without pressing.

Dilute and adjust sweetness

Measure the strained concentrate. Stir in up to 2 cups of additional water to reach your desired strength and yield (start with 1 cup and add more if you want a lighter juice). Add 2 tablespoons fresh lemon juice to brighten the flavor. Taste and adjust sweetness by adding more sugar if needed; dissolve any added sugar by stirring or warming briefly.

Chill and serve

Transfer the juice to the refrigerator to chill for at least 1 hour. Serve over ice (about 1 cup ice per pitcher) and garnish with orange slices or a twist of zest if desired. The juice keeps refrigerated in a sealed container for up to 5 days; stir or shake before serving as natural settling may occur.