To make this juice, you don’t need anything fancy. Just a handful of simple ingredients that come together to create something delicious and nutritious.
Fresh or frozen cranberries (12 ounces / 340 grams)
Fresh cranberries are ideal when in season (usually fall), but frozen work just as well and are available year-round.
Water (4 cups)
This is the base of the juice. You can adjust the amount depending on how concentrated or diluted you want it.
Sweetener (optional, 1-2 tablespoons)
Raw honey, maple syrup, or your favorite natural sweetener. I recommend starting without and adding a little if the tartness is too much.
Lemon juice (juice of 1 lemon)
Optional but highly recommended for a boost of vitamin C and a fresh, bright flavor.
Step-by-Step Instructions
Step 1: Rinse and Prepare the Cranberries
Even if you’re using store-bought fresh cranberries, give them a good rinse under cold water. Pick out any stems or damaged berries.
If frozen, there’s no need to thaw before cooking.
Step 2: Boil the Cranberries
Add your cranberries and water to a medium-sized pot. Bring the mixture to a boil over medium-high heat.
As the water heats, the cranberries will begin to pop — releasing their juice and color. It’s a satisfying sight and smell! The kitchen fills with a vibrant, tangy aroma.
Step 3: Simmer and Stir
Once boiling, reduce the heat to medium-low and let it simmer for about 15-20 minutes.
Stir occasionally to prevent the cranberries from sticking to the bottom of the pot. You’ll notice the berries burst open, and the water turns a beautiful deep red.
Step 4: Cool and Blend (Optional)
Remove the pot from heat and let it cool for about 10 minutes.
For a fuller-bodied juice, pour the mixture into a blender and pulse 3-4 times. This step breaks down the cranberry skins further, releasing more nutrients and flavor.
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