Cranberry Juice Recipe

Cook cranberries

Rinse the fresh cranberries and pick out any stems or soft berries. In a medium saucepan combine the cranberries and 2 cups of the water. Bring to a simmer over medium heat, stirring occasionally. Cook until the cranberries have burst and softened, about 8–10 minutes.

Blend

Allow the cooked cranberries to cool slightly (5 minutes). Transfer the warm cranberry mixture to a blender. Add the remaining 1 cup of water. Blend on high until smooth, about 30–45 seconds. If using an immersion blender, blend directly in the pot until smooth.

Strain

Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the blended cranberry mixture through the sieve, pressing on the solids with a spatula or spoon to extract as much juice as possible. Discard or reserve the strained solids (cranberry pulp) for use in baked goods or sauces.

Sweeten and adjust acidity

While the juice is still slightly warm, stir in the granulated sugar until dissolved. If you prefer less refined-sugar flavor, substitute or add the honey and stir until incorporated. Add the fresh orange juice and lemon juice, taste, and adjust sweetness or acidity as desired. If the juice is too tart, add more sugar 1 tablespoon at a time; if too sweet, add a splash more lemon or orange juice.

Cool

Cover the pitcher and refrigerate the juice until well chilled, at least 1 hour. Chilling will allow flavors to meld and any remaining sugar to fully dissolve.

Dilute and serve

Before serving, taste the chilled concentrate. If it is too strong, stir in up to 1 cup cold water or club soda to reach your preferred intensity. Fill glasses with ice cubes, pour the cranberry juice over the ice, and garnish with a mint sprig if using.

Storage

Store leftover cranberry juice in a sealed container in the refrigerator for up to 5 days. Shake or stir before serving because separation may occur.