Cranberry Juice Recipe

Rinse and prepare cranberries

Pick through 4 cups fresh cranberries, discarding any stems or soft berries. Rinse under cold running water and drain in a colander.

Simmer cranberries

Combine the rinsed 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 and gently pressing berries with the back of a spoon or a potato masher, until the berries have burst and softened, about 10–12 minutes.

Sweeten and finish cooking

Stir in 3 tablespoons granulated sugar and 1 tablespoon lemon juice. Continue simmering 1–2 minutes to dissolve sugar and meld flavors. Taste and adjust sweetness: add up to 1 tablespoon honey or maple syrup if desired, and a pinch (1/8 tsp) of salt to brighten flavor. Remove from heat.

Strain juice

Place a fine-mesh sieve or cheesecloth-lined strainer over a large bowl or pitcher. Pour the hot cranberry mixture through the strainer, using the back of a spoon or spatula to press as much liquid through as possible. For a clearer juice, line the sieve with a double layer of cheesecloth and let drip for 10–15 minutes without pressing too hard.

Adjust consistency and chill

If the juice is too concentrated, stir in up to 1 cup cold water to reach desired strength. Taste and adjust sweetness or acidity as needed (add more sugar, honey, or lemon juice in small increments).

Cool and store

Let the juice cool to room temperature, then refrigerate uncovered until cold (about 1–2 hours) or covered immediately and chill for at least 2 hours. Transfer to a sealed bottle or jar and keep refrigerated up to 5–7 days.

Serve

Serve chilled over ice, or use as a mixer in cocktails and mocktails. Shake or stir before serving if separation occurs.