Cranberry Juice Recipe

Rinse and sort

Rinse 4 cups fresh cranberries under cold water, discarding any stems or soft/mushy berries.

Simmer cranberries

Place the rinsed cranberries in a medium saucepan with 2 cups water. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer, uncovered, for 8–12 minutes, stirring occasionally, until berries have burst and softened.

Sweeten

Add 3 tablespoons granulated sugar (or 1 tablespoon maple syrup/honey to substitute) and 1 teaspoon salt to the hot cranberry mixture. Stir until dissolved and simmer 1–2 more minutes. Taste and adjust sweetness as needed — add up to 1–2 more tbs sugar if you prefer sweeter juice.

Strain solids

Place a fine mesh strainer or a cheesecloth-lined strainer over a large bowl or measuring cup. Pour the hot cranberry mixture into the strainer. Using the back of a spoon or a spatula, press the solids to extract as much liquid as possible. For a clearer juice, do not press too hard; for thicker, fuller-flavored juice, press more firmly.

Optional second strain

If you want a very clear juice, pour the strained liquid through a second fine sieve or a cheesecloth again to remove any remaining pulp.

Dilute and balance

Measure the extracted cranberry concentrate. Add up to 2 cups cold water to the concentrate to reach desired strength and volume (start with 1 cup and add more to taste). Stir in 1 tablespoon fresh lemon juice to brighten flavor and taste. If the mixture tastes too tart, add additional sweetener, 1 teaspoon at a time, until balanced.

Cool

Let the juice come to room temperature, then transfer to a pitcher or bottle and chill in the refrigerator at least 1–2 hours until cold.

Serve

Serve chilled over ice or mixed half-and-half with sparkling water for a fizzy drink (use about 1 part cranberry juice to 1 part sparkling water). Keeps refrigerated for up to 5–7 days; shake or stir before serving as settling may occur.