• 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.