I am not one to usually make juice from scratch. For some reason in my mind it always seemed like a lot of work and I didn’t understand the reasoning behind it, when it is so readily available to purchase. But, after making homemade Cranberry Juice I have been converted. It is pure. It is tasty. And, you can control the ingredients. No more overly sweet fruit juice for me!
This juice is a cranberry lovers dream (just ask my mother). The tart flavour cleanses the palate and lends itself to avoiding becoming overly sweet. The ruby red color has an elegant translucent sparkle, which makes it perfect for entertaining. There are awesome health benefits too. Of the many, it helps in the fight against cancer, gives you better cholesterol, and helps you loose weight. It takes no work at all to make. You just let it do it’s thing and you get amazing juice as a result. A divine drink all around!
This is the last instalment in my countdown to Thanksgiving. For those of you who are celebrating, enjoy your time with family and friends! I hope you all have a wonderful weekend!
Cranberry Juice
adapted from Tartelette
- 600g pckg. frozen cranberries, thawed (or fresh if you prefer)
- 6 cups water
- 1 cup sugar
- Place the cranberries and water in a saucepan and bring to a boil. Reduce to med. heat and cover loosely. Simmer 10 min. until the cranberries have burst.
- Strain through a colander lined with cheesecloth. Resist the urge to press on the fruit to extract more juices.
- Pour the strained juice back into the sauce pan and add sugar. Bring to a boil and simmer for 3 min.
- Let cool to room temperature before cooling the the fridge.
* I did not have cheesecloth at the time so I used a sturdy paper towel.. just don’t use too much as it soaks up the juices and you do not want any juice to go to waste. :)
** The amount of sugar needed may vary depending on your taste and the sweetness of the berries. If you think you may prefer it more tart start with 1/2 cup and work your way up.
*** A great way to make this juice stretch further is to serve it half and half with ginger-ale.
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Mmmmmmm, this looks yummy!
Wow, I want to try this around holiday time. Nice post and gorgeous photos; I swear I can taste cranberry juice right now.
I love the shockingly cheerful red. I’ve always loved cranberries but I just learned about how they are harvested and after meeting the farmers, I just love cranberries even more now.
OK – now my curiosity has been piqued – why don’t you press out the rest of the juice??
I was wondering that myself. I am pretty sure it is because the juice would become too bitter and concentrated if you pressed all of the juice out of the berries. It takes all of my willpower not to though! :)
You don’t press out rest of juice because you don’t want to press the berry into juice. It makes it much harder to get the tiny pieces out!
Looks so tasty. Great picture. Are you on twitter?
Thanks. :) Yes, I am on twitter. https://twitter.com/CheriNeufeld I just joined a little while ago.. still need to get a button up on my site. :)
Interesting recipe. But nutritionists say it’s much healthier to eat the whole fruit than just the juice. You get the fiber and all the nutrients.
That’s true. You can keep the berries from the juice and make homemade sauce!