This refreshing and sweet cranberry juice has a mild tartness level. Its jewel red color looks very attractive served in glassware. —Carol Domes, Whitehorse, Yukon
- 2 quarts water
- 8 cups fresh or frozen cranberries
- 1-1/2 cups sugar
- 1/2 cup lemon juice
- 1/2 cup orange juice
- In a soup kettle, bring water and cranberries to a boil. Reduce heat; cover and simmer for 20 minutes or until berries begin to pop.
- Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved.
- Remove from the heat. Cool. Transfer to a pitcher; cover and refrigerate until chilled. Yield: 8 servings (2 quarts).
Originally published as Homemade Cranberry Juice in Country December/January 2009, p53
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