Cranberry Juice Recipe

Cook cranberries

Place 4 cups cranberries and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until most berries have burst and softened, about 10–12 minutes.

Mash and infuse

Use a potato masher or the back of a spoon to press the berries against the side of the pan to release more juice and pulp, about 1–2 minutes more. Remove from heat.

Sweeten

While the mixture is still hot, stir in 1 cup granulated sugar until fully dissolved. Taste and adjust sweetness: add up to 1/2 cup more sugar if you prefer sweeter juice. Stir in 2 tablespoons fresh lemon juice to brighten the flavor.

Strain

Set a fine-mesh sieve lined with cheesecloth (or a double layer of fine mesh) over a bowl or pitcher. Pour the cranberry mixture into the sieve and allow it to drain naturally for 10–20 minutes, gently pressing the solids with a spatula to extract more liquid without forcing too many solids through. For a clearer juice, let drain longer or refrigerate the solids in the sieve and strain again through a fresh cheesecloth.

Adjust consistency

Measure the strained concentrate. If it is very strong, add up to 2 cups filtered water to reach your desired strength. Stir and taste; adjust sweetness or lemon if needed.

Chill and serve

Refrigerate the juice until cold, at least 1 hour. Serve over ice if desired. Store leftovers in a sealed container in the refrigerator for up to 7 days. Shake or stir before serving as natural separation may occur.