Homemade Cranberry Juice

Cranberry juice is a staple in our household, as we enjoy its vibrant color, tangy taste, and health benefits. Making it at home is a delightful and rewarding experience. It’s a simple process that allows you to enjoy this refreshing beverage with the added benefit of controlling the ingredients, ensuring there are no unwanted additives or excessive sugars.

I choose to buy cranberries in bulk when they are in season and can the juice using a water bath method so it can be stored long term, up to a year. I vacuum seal any cranberries I don’t use right away and store them in the freezer for later use.

You will need:

• 7 cups whole cranberries
• 7 quart mason jars with rings and lids
• 3 1/2 cups sugar (I use organic cane sugar)
• water bath canner
• funnel and jar lifter
• water

Directions:

• Clean the cranberries and remove any that are blemished or rotten.
• Clean the mason jars and lids in hot soapy water and boil them or put them through a quick hot rinse cycle in the dishwasher. You will want the jars still warm for when adding the hot water to the jars.
• Get your canner water bath ready with boiling water deep enough to cover the quart mason jars. Water should continue to boil over medium-high heat.
• Have an additional pot or water kettle ready with hot to boiling water.
• Using the funnel, add 1/2 cup of sugar to each quart jar and 1 cup of cranberries.
• Top off the quart mason jars with hot to boiling water leaving 1 inch headspace.
• Clean the jar rims with vinegar using a cloth or paper towel to ensure the lid will seal properly.
• Place the lids and rings on the jars finger tight (this will allow air to escape during the canning process).
• Using the jar holder, lower the jars into the boiling water bath and allow to process for 15 minutes.
• Then, use the jar holder to remove the jars from the water bath, place on a flat, toweled surface and allow to cool and seal for 24 hours before moving and removing the rings.

*I found this homemade cranberry juice recipe at ninnescahmade.com.

If you are new to canning methods and want to learn how, I recommend this book for a step-by-step process: Southern Living Little Jars, Big Flavors.

Tip: The sugar may take a few days to dissolve. I left mine on the countertop and gently swirled them each day after they sealed until the sugar dissolved completely. Then I stored them in a dark cool place. I recommend leaving to rest for at least 2 weeks before consuming for best flavor. I also found that it was sweeter than I prefer so I used a jar as if it was juice concentrate and added more water at time of consumption.

One of the joys of homemade cranberry juice is the ability to infuse it with additional flavors. A splash of lemon or orange juice not only enhances the taste but also adds a lovely citrus note. For those who enjoy experimenting, why not try adding a hint of cinnamon or a sprig of mint for a unique twist?

Homemade cranberry juice is not just a beverage; it’s an experience. From the aroma of simmering cranberries to the satisfaction of sipping on your own creation, it’s a process that celebrates the joy of making something from scratch. Whether you’re enjoying it as a morning refreshment or as a mixer in a festive cocktail, homemade cranberry juice is a versatile and delightful addition to any occasion. Happy juicing!

Save those cranberries!

If you’re like me and love making the most out of every ingredient, you’ll be pleased to know that cranberries can be reused after opening the jar of juice. I dehydrated mine and plan to add them to salads or sandwiches. If you discover another creative way to repurpose them, please share! I’d love to hear about your unique ideas.

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