Homemade Cranberry Juice Recipe

by Raksha Hegde last updated -

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Cranberry juice is a tart-tasting beverage made from cranberries. The juice has several health benefits including the ability to treat urinary tract infections, remove kidney stones, prevent cancer, and help in weight loss. Most packaged versions have a high amount of sugar in it. It is easy to make cranberry juice at home and this way, you can control the sweeteners in it. Some people also prefer to add apple to make cran-apple juice to reduce the bitter taste of the juice.

How to Make Fresh Cranberry Juice
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Rating: 5
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Cranberry juice is a natural source of antioxidants!
Servings
1 quart
Cook Time
60 minutes
Servings
1 quart
Cook Time
60 minutes
How to Make Fresh Cranberry Juice
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Cranberry juice is a natural source of antioxidants!
Servings
1 quart
Cook Time
60 minutes
Servings
1 quart
Cook Time
60 minutes

Ingredients

Servings: quart
Units:

Instructions

  1. Wash and drain fresh or frozen cranberries.
  2. Put the cranberries and water in a large pot and bring to a boil.
  3. Once the water comes to a boil, allow the cranberries to simmer. You will notice that soon, the cranberries will start to burst open.
  4. Turn off the heat and let the berries steep for 10-15 minutes.
  5. At this point, you can add sugar or any sweetener of your choice to the cranberry mixture. Remember that cranberry juice is usually bitter, so you may need to add sugar. You can also add apple chunks and spices of your choice such as cinnamon or nutmeg.
  6. Add the mixture in batches in a blender. Blend till you get a thick, viscous liquid.
  7. Strain the mixture through a cheesecloth or a fine mesh strainer to collect cranberry skin pieces.
  8. Your home-made cranberry juice is ready. All you have to do is add a couple of ice cubes and enjoy!

Recipe Notes

You can use cranberry juice to enhance cocktails and to flavor smoothies. Don't throw away the cranberry skin pulp - you can add it to muffins, cookies, or even make a sauce or jam with it.

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If you have tried this recipe, we would love your feedback in the comments section below. And while we can’t taste it, we would love to see how it turned out! You can connect with us on Facebook or Twitter and tag your picture with #organicfactsrecipes.

References
About the Author

As a content writer for Organic Facts, it’s no surprise that Raksha Hegde loves writing and is passionate about wellness. She’s been a television reporter, a news producer, a yoga teacher, and a wellness festival curator. She’s studied journalism at Boston University and now works in her favorite city, Mumbai. When not working, you can find her doing Yoga or Instagramming.

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