Cranberry Recipe

JUICE

1. 1

   Prepare the cranberries

   Rinse the fresh cranberries under cold water. Discard any soft or damaged berries and remove stems. Pick through to ensure only firm berries remain.

2. 2

   Cook the cranberries with water

   In a large heavy-bottomed pot, combine the rinsed cranberries and 6 cups of water. Bring to a boil over medium-high heat, then reduce to a lively simmer and cook for 15–20 minutes, until the berries have softened and began to pop.

3. 3

   Mash and strain the juice

   Once the cranberries have softened, mash them gently with a spoon or potato masher to release more juice. Set a fine-mesh sieve over a large bowl and ladle the mixture through the sieve, pressing on the solids to extract as much juice as possible. Reserve the strained juice in the bowl.

4. 4

   Sweeten and balance

   Return the strained juice to the pot. Add granulated sugar and fine sea salt, and stir over low heat until the sugar is completely dissolved. Stir in the fresh lemon juice. Taste and adjust sweetness or acidity if needed, being careful not to oversweeten.

5. 5

   Chill and serve

   Remove from heat and let the juice cool to room temperature. Refrigerate until well chilled. Serve over ice, or dilute with a little cold water to taste if the juice is very strong. Store leftovers in an airtight container in the refrigerator for up to 5 days.