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Concentrated Homemade Cranberry Juice Recipe (Refreshing and Versatile!)

Concentrated Homemade Cranberry Juice

If you're looking for a refreshing and versatile drink to enjoy year-round, look no further than this Concentrated Homemade Cranberry Juice recipe. Whether you prefer it as a morning beverage, a mixer for cocktails, or a flavorful addition to desserts, homemade cranberry juice is a delicious option that you can easily prepare in your kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Beverage
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Juice
  • 4 cups fresh or frozen cranberries
  • 4 cups water
  • 1 to 2 cups sugar to taste
  • 1 tsp lemon juice optional

Equipment

  • Large Pot
  • Fine Mesh Sieve or Cheesecloth
  • Bowl or Pitcher
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Storage Bottles or Jars

Method
 

  1. Step 1: Begin by rinsing the cranberries under cold water. This helps remove any dirt or debris. Take a moment to inspect the berries and remove any stems or damaged fruits to ensure that only the best cranberries are used in your juice.
  2. Step 2: In a large pot, combine the rinsed cranberries and 4 cups of water. Turn the heat to medium-high and bring the mixture to a boil.
  3. Step 3: Once the mixture reaches a rolling boil, reduce the heat and let it simmer for about 10-15 minutes. Stir occasionally to ensure even cooking and to prevent sticking.
  4. Step 4: After simmering, remove the pot from heat and allow the mixture to cool slightly.
  5. Step 5: Using a fine mesh sieve or cheesecloth, strain the mixture into a large bowl or pitcher. Press down on the solids with the back of a spoon to extract as much juice as possible.
  6. Step 6: Return the strained juice to the pot. Add sugar to taste, stirring over low heat until the sugar is completely dissolved.
  7. Step 7: Allow the juice to cool completely. Once cooled, transfer it to bottles or jars for storage.

Notes

Store the juice in the refrigerator for up to two weeks, or freeze it for longer storage.