Cranberry Juice Recipe

Cranberry Juice

1. 1

   Cook cranberries

   Place 4 cups cranberries and 4 cups water in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and softened, about 10–12 minutes.

2. 2

   Sweeten and simmer

   Stir in 1 cup granulated sugar until dissolved. Continue to simmer gently for 2–3 minutes to allow flavors to meld and sugar to fully incorporate. Taste and adjust sweetness as needed (add up to 1/2 cup more sugar if you prefer a sweeter juice).

3. 3

   Strain

   Remove the pot from heat. Place a fine-mesh sieve or cheesecloth-lined strainer over a large bowl or pitcher. Pour the cranberry mixture into the strainer and press on the solids with the back of a spoon or a rubber spatula to extract as much liquid as possible. For a clearer juice, strain a second time through a finer cloth or paper filter.

4. 4

   Finish and dilute

   Stir in 2 tablespoons fresh lemon juice into the strained cranberry concentrate. If the juice is too strong or tart, dilute with up to 2 cups cold water to taste, stirring well to combine. Chill the juice in the refrigerator for at least 1 hour, or serve immediately over ice.

5. 5

   Serve

   Serve the cranberry juice over ice, garnish with mint sprigs if using. Keeps in a sealed container in the refrigerator for up to 7 days; stir or shake before serving as natural settling may occur.