This homemade cranberry juice is sweet, tart, and refreshing. This juice is unlike any you’ll find at the grocery store. Because cranberries are sour, most brands add a lot of sugar to help sweeten the juice. When you make your own, you have the opportunity to control the amount and kind of sweetener you use.
You can also water bath can your cranberry juice in a water bath for 20 minutes, making it shelf stable for months. This is a great thing to do in November when all the fresh cranberries are plentiful and inexpensive.
- Is an excellent source of vitamin C and E (which double up as strong antioxidants).
- Those antioxidants help to prevent several chronic health issues, including diabetes, cancer, and heart disease.
- Contains anti-inflammatory properties and polyphenols that can also improve heart health and digestive health.
- Contains a beneficial compound that can prevent and treat UTIs.
Homemade Cranberry Juice
Sweet and tart homemade cranberry juice is packed with flavor and nutrients and can be made with fresh or frozen cranberries!
Ingredients
- 1 12oz Bag fresh cranberries rinsed You can also use frozen.
- 6 cups water
- sugar I use 1/3 cup but you can make it as sweet as you like.
- You can use the sweetener of your choice: maple syrup, honey, granulated sugar, or a sugar-free option. Adjust the amount to taste
Instructions
- Add all the cranberries and water to a pan and bring to a boil.
- Once it comes to a boil, reduce the heat and simmer for 20 minutes.
- When the berries start to pop, I like to help out a little with my potato masher.
- Strain through a fine mesh strainer and add in your sweetner of choice.
- Use a jelly bag, cheesecloth or a flour sack towel to strain.
- Let the juice come to room temperature before storing it in the refrigerator.
Canning Instuctions
- Prepare jars for canning by washing them with hot, soapy water. Rinse and transfer them to a waterbath canner. Fill the canner with water until the jars are fully submerged in the waterbath canner. Place over medium-low heat, cover, and simmer. Wash your lids and rings, place them on a towel, and set aside.
- Transfer the hot jars to a heat-safe area and place a funnel on a jar. Ladle the hot juice into the hot jars, filling to a ¼ inch headspace.
- Wipe the rims with a clean towl dipped in vineger.
- Place the lids and rings back on. Tighten the rings until they are fingertip-tight. Transfer the jars to the waterbath canner. Fully submerge the jars in water so there is 2-3 inches of water above the lids. Cover and place over medium heat. Bring to a full rolling boil. Once the water hits a full rolling boil, set the timer for 15 minutes.
- Once it’s processed for 15 minutes, remove from the heat and remove the lid. Allow the jars to sit in the water for 5 minutes. Transfer the jars to a heat-safe area and allow them to cool for 12-24 hours.
- After 24 hours, check the jars for a proper seal by pressing down on the lid. If it does not pop up, it is good. If it does pop up, it did not seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool, dark place for 12-18 months or per your lid manufacturer’s recommendations.
Tried this recipe?Let us know how it was!