Ingredients
Equipment
Method
- Step 1: Start by rinsing your fresh cranberries under cold water. Remove any stems, leaves, or damaged berries.
- Step 2: In a large pot, combine the cleaned cranberries with water using a 1:2 ratio. For 4 cups of cranberries, add 8 cups of water.
- Step 3: Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 10-15 minutes until the berries burst.
- Step 4: Use a masher to gently mash the cranberries to release more juice. Don't over-mash; you want to break them down without creating a puree.
- Step 5: Strain the mixture through a fine mesh sieve or cheesecloth into a clean container. Press down on the solids to extract as much juice as possible.
- Step 6: If desired, add sugar and lemon juice to the strained juice to taste, stirring until the sugar is completely dissolved.
- Step 7: Pour the juice into sterilized canning jars, leaving about 1/2 inch of headspace at the top.
- Step 8: Wipe the rims of the jars with a clean cloth for a proper seal. Place sterilized lids on top and screw on the metal bands until fingertip-tight.
- Step 9: Process the jars in a boiling water bath for 10-15 minutes, ensuring they are fully submerged with at least an inch of water above the lids.
- Step 10: Carefully remove the jars from the water bath using a jar lifter and let them cool completely.
- Step 11: Once cooled, check the seals by pressing down in the center of each lid. Store any unsealed jars in the refrigerator for immediate use.
Notes
Store canned cranberry juice in a cool, dark place. Properly sealed jars can last up to a year.