Ingredients
Method
- Rinse cranberries under cool running water and remove any soft or discolored berries.
- In a large stainless steel or glass saucepan, combine 4 cups water with the cranberries.
- Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer for 20–25 minutes until cranberries burst and liquid deepens in color.
- Use a spoon or potato masher to gently mash the cranberries, releasing more juice.
- Strain the mixture through a fine-mesh sieve or cheesecloth into a large glass bowl or pitcher, pressing the pulp to extract all juice.
- While the juice is still warm, stir in your preferred sweetener until dissolved. Adjust to taste.
- Add lemon juice or orange juice to brighten the flavor, then cool the juice completely to room temperature.
- Transfer to glass jars or bottles, refrigerate immediately, and enjoy chilled.
Notes
Avoid overcooking the cranberries to prevent bitterness and nutrient loss. Always sweeten while warm for even flavor. Store in the refrigerator for up to 10 days or freeze for up to 3 months. Shake before serving as natural separation may occur.