Cranberry Juice Recipe
Make Cranberry Juice Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cranberry Juice
Method
Cranberry Juice
Simmer cranberries
Combine 4 cups cranberries and 4 cups water in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until most berries have burst and softened, about 10–12 minutes.
Sweeten and season
Stir in 3 tablespoons granulated sugar and 1 teaspoon fine salt. Continue to simmer 2–3 minutes so sugar dissolves and flavors meld. Taste and adjust sweetness: if you prefer a softer flavor, add 1–2 tablespoons honey or maple syrup and stir until incorporated.
Strain
Remove from heat. Pour the cooked cranberry mixture through a fine-mesh sieve set over a bowl, pressing on solids with a spoon or spatula to extract as much liquid as possible (about 4 cups juice). Discard or reserve the pulp for another use (compote, muffins).
Finish and chill
Stir 1 tablespoon fresh lemon juice into the strained juice. Transfer to a pitcher, let come to room temperature, then chill in the refrigerator at least 1 hour.
Serve
Fill glasses with ice (about 1/2 cup per serving), pour cranberry juice over ice, garnish with mint if desired, and serve cold.