Making homemade cranberry juice is really easy, and a great way to use up leftover cranberries from the holidays. It’s a versatile base for winter mocktails, salad dressings, and marinades.
I like keeping this cranberry juice unsweetened so I can customize the sweetness depending on what I’m making. Sometimes I’ll add honey for mocktails, while agave or flavored syrups work better for other recipes.
Overview of Homemade Cranberry Juice Recipe
Making this juice is easy, and you only need two ingredients – cranberries and water. The recipe yields about 4 cups.
Equipment Needed
- Large pot non-reactive (avoid unlined tin, copper, aluminum, or cast iron)
- Fine mesh strainer
- Storage jar with lid
- Ice cube tray (optional for freezing portions)
Ingredients
- Water (4 cups)
- Fresh or Frozen Cranberries (4 cups)
Instructions Summary
1. Clean: Rinse the cranberries under cold water. Remove any that don’t look fresh.
2. Cook: In a large pot, combine the cranberries and water. Bring to a boil, then reduce the heat to a low boil or simmer. Cover and cook for about 20 minutes. The cranberries will burst and the water will turns a beautiful deep red.
3. Strain: Let the mixture cool slightly, then strain through a fine mesh strainer into a large glass measuring cup or jar. Use the back of a spoon to gently press the cranberries to extract as much juice as possible.
4. Store: Once cooled, store the juice in a glass jar with a lid. Refrigerate for up to 3 days.
5. Long-Term Storage: Freeze in an ice cube tray for 2 hours, then transfer to a freezer bag. Label the bag and use within 6 months.
How to Use Your Homemade Cranberry Juice
- Winter Mocktails: Add sparkling water, ginger syrup, and a sprig of rosemary for a festive holiday drink.
- Drinks: Mix cranberry juice with sparkling water, orange juice, and honey for a refreshing spritzer.
- Popsicles: Freeze cranberry juice with sweetener and sliced fruit for homemade popsicles.
- Salad Dressings: Mix with olive oil, vinegar, and honey for a vinaigrette. This dressing is great on citrus salads!
- Marinades: Use as a base for poultry or pork glazes.
Other recipes with cranberries:
Homemade Cranberry Juice Recipe
Equipment
- Large pot non-reactive (avoid unlined tin, copper, aluminum, or cast iron)
- Fine mesh strainer
- Storage jar with lid
- Ice cube tray (optional for freezing portions)
Ingredients
- 4 cups fresh cranberries
- 4 cups water
Instructions
- Rinse the cranberries under cold water. Remove any that are soft or shriveled.
- In a large pot, combine the cranberries and water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes. The cranberries will burst and the water will turns a beautiful deep red.
- Let the mixture cool slightly, then strain through a fine mesh strainer into a large glass measuring cup or jar. Use the back of a spoon to gently press the cranberries to extract as much juice as possible.
- Once cooled, store the juice in a glass jar with a lid. Refrigerate for up to 3 days.
- Freeze in an ice cube tray for 2-3 hours, then transfer to a freezer bag. Label the bag and use within 6 months.
