Cranberry Juice Recipe

Rinse and sort

Rinse the cranberries under cold running water and remove any stems, discolored or damaged berries.

Simmer cranberries

In a medium saucepan combine 4 cups cranberries and 2 cups water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, uncovered, for 10–12 minutes, stirring occasionally, until most berries have burst and mixture is soft.

Sweeten and flavor

Stir in 2 tablespoons granulated sugar (or 1 tablespoon honey/maple syrup if using) and 1 tablespoon fresh lemon juice. Taste and adjust sweetness: add up to 1–2 more tablespoons sugar or additional honey if desired. If using orange zest or a splash of orange juice, add it now and stir for another 1 minute to combine.

Cool slightly

Remove the saucepan from heat and let the cranberry mixture cool for 5–10 minutes so it’s hot but not boiling.

Puree (optional for smoother juice)

Use an immersion blender in the pot or transfer the mixture in batches to a blender and puree until smooth. Be careful with hot liquids; blend in small batches and vent the lid slightly.

Strain the juice

Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the cranberry mixture through the sieve, pressing on the solids with a spatula to extract as much liquid as possible. For very clear juice, line the sieve with cheesecloth and let it drip for 15–20 minutes before pressing.

Dilute to taste

Stir in 3 cups cold water to the strained cranberry concentrate. Taste and adjust: if the juice is too tart, add a bit more sugar or honey; if too strong, add more cold water. For a lightly fizzy drink, substitute up to 1 cup of the cold water with sparkling water just before serving.

Chill

Refrigerate the juice for at least 1 hour to chill and let flavors meld. Store in a covered pitcher in the fridge for up to 5–7 days.

Serve

Serve over ice if desired. Garnish with orange slices, lemon wedges, or a few whole cranberries. Stir before serving if separation occurs.