Cranberry Juice Recipe

Rinse and sort cranberries

Place the 4 cups of fresh cranberries in a colander and rinse under cold running water. Remove any stems, leaves, or soft/broken berries.

Cook cranberries (optional for softer blending and brighter flavor)

Combine the rinsed cranberries and 2 cups water in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until cranberries have burst and softened, about 8–10 minutes. This step mellows bitterness and extracts more juice but can be skipped if you prefer raw-blended juice.

Blend cranberries

Carefully transfer the hot cranberry mixture to a blender (or use an immersion blender in the pot). If you skipped cooking, combine raw cranberries with 2 cups cold water in the blender. Blend on high until smooth, about 45–60 seconds. Blending releases the juice and breaks down solids.

Sweeten and add acidity

Taste the blended puree. Stir in 1 tablespoon granulated sugar and 1 tablespoon fresh lemon juice. If you prefer a different sweetener, substitute 1 tablespoon honey or maple syrup. Adjust sweetness to your liking—add up to 1–2 more tablespoons of sweetener if needed (do so in small increments).

Strain the juice

Place a fine mesh strainer over a large bowl or pitcher. Pour the blended cranberry puree into the strainer. Use a spatula or spoon to press the solids and extract as much liquid as possible. For a clearer juice, line the strainer with cheesecloth and let drip for an additional 10–15 minutes, pressing gently. Discard or reserve the pulp for smoothies, baking, or sauces.

Adjust consistency

If the juice is very concentrated, dilute with up to 1 cup cold water to reach desired intensity. Stir well and taste; adjust sweetener or lemon juice if necessary.

Chill

Refrigerate the strained juice until cold, about 1–2 hours. Alternatively, serve immediately over ice.

Pour cranberry juice into glasses over ice if desired. Add a slice of lemon or lime and a mint sprig for garnish. Serve chilled.

Storage: Keep leftover cranberry juice in a sealed container in the refrigerator for up to 5 days. Stir before serving. For longer storage, freeze in an airtight container for up to 3 months.