Cranberriesare one of my very preferent things to preserve with . Each fall I pick up 15 to 20 pounds of fresh Berry from the farmers marketplace and make various cranberry jams , jellies , butters , chutney , sauces , relishes and juice . They are comparatively inexpensive when buy refreshful in bulk and are the gross seasonal ingredient for drop continue .
I kick off the holiday time of year with a lot of cranberry - apple jam . It ’s a literal crowd pleaser and stool a fantastic homemade gift .
Once I ’ve made all my cranberry - base preserves for the season , I use the remnant cranberry to make juice . Cranberry juice is incredibly simple to make , requiring just a few ingredients . The juice can be stored in the refrigerator and used within a duet of weeks , or frozen for later role .
There are a few methods of have cranberry succus , but here is my go - to mental process . This recipe buckle under a flavorful juice that can be used in legion ways .
We use cranberry juice chiefly for mixing up cocktails or for various lick served over the holiday . I care to mix a splash or two into orange juice and sometimes sum up an snow leopard or two of vodka , which makes a cocktail we lovingly named , “ Uncle Tim”—named after my uncle that used to favor the potable .
fruit : 2 quarts
Read more : append some dynamism to the holidays with this fermented cranberry flavor !
Ingredients
Directions
wash out and strain cranberries . Remove any snowy , cushy or damaged berries as well as stems .
Add berries and water supply to a turgid line pot and bring to a simmer . Simmer about five to 10 mo , until the cranberries yield . You will hear the cranberries belt down as they cook and split .
The water will coalesce with the juice and turn red . cranberry will appear puncture . Once cook , remove the batch from the heating plant and allow to slightly cool .
Strain the cranberry through a all right interlocking sieve with a magnanimous bowl or measuring cup underneath to collect the juice . you’re able to also use superimposed cheesecloth or a jelly purse to filter the juice if you prefer .
Pour strained juice into a medium - sized saucepan and reheat to a patrician simmer . Stir in lolly ( optional step ) until dissolved .
lade the juice into clean canning shock . Add wash palpebra and tighten on the rings . Once cooled , refrigerate , and enjoy juice within two workweek .
Transfer to a freezer - good container , such as a full - mouth glass jar . Leave 2 inches of headspace to allow space for the succus to blow up while freeze . permit juice to completely nerveless before transferring in the deep freezer .
Notes
you’re able to re - strain the juice through a theme coffee tree filter for a clear finished juice .
The strained - out solids can be re - cooked and re - strained . This , however , will lead in a more dilute juice .
Consider repurposing the strained - out cranberry solids to make something else with , such as cranberry nip or sauce .
Keep juice unsweetened by not adding any gelt , or dulcify it more and duplicate the sugar in the formula . The alternative is whole up to your personal preference .
Do not boil juice or it will turn into jelly .
Dilute juice with water or soda when do . For a more concentrated cranberry succus , half the water in the formula .
