Cranberry Juice Recipe

Cranberry Juice

1. 1

   Cook cranberries

   Rinse 4 cups of fresh or frozen cranberries under cold water and pick out any stems. In a medium saucepan combine the rinsed cranberries with 2 cups of water. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Cook until most berries have burst and softened, about 8–10 minutes, stirring occasionally.

2. 2

   Sweeten and flavor

   Stir in 3 tablespoons granulated sugar and a pinch of salt into the hot cranberry mixture. Continue to simmer 2–3 minutes, stirring, until the sugar dissolves and flavors meld. If you prefer a sweeter, more rounded flavor, stir in 1 tablespoon honey or maple syrup. Remove the pot from heat and let the mixture cool for 5 minutes.

3. 3

   Strain to extract juice

   Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the cooked cranberry mixture into the sieve and press on the solids with the back of a spoon or a spatula to extract as much juice as possible (or gather the cheesecloth and twist to squeeze). You should collect roughly 1 to 1 1/2 cups of concentrated cranberry liquid.

4. 4

   Dilute and finish

   Add 3 cups of cold water to the concentrated cranberry liquid and stir to combine. Add 1 tablespoon freshly squeezed lemon juice and adjust sweetness to taste (add more sugar or honey if desired). Taste and add a pinch more salt if needed to balance the flavor.

5. 5

   Chill and serve

   Refrigerate the juice until well chilled, at least 1 hour. Serve over ice to taste. The juice will keep in a sealed container in the refrigerator for up to 5 days; shake or stir before serving, as natural separation may occur.