Cranberry Juice Recipe

Rinse and inspect

Place the fresh cranberries in a colander and rinse under cold running water. Discard any soft, shriveled, or damaged berries.

Cook the cranberries

In a medium saucepan, combine 4 cups rinsed cranberries with 2 cups water (for cooking). Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until the berries have burst and softened, about 10–12 minutes.

Sweeten and simmer

Stir in 1 cup granulated sugar and a pinch of salt. Continue to simmer gently for 2–3 minutes, stirring, until the sugar is fully dissolved and flavors meld. Taste and adjust sweetness as desired (add up to 1/2 cup more sugar if you prefer sweeter juice).

Cool slightly and strain

Remove the saucepan from heat and let the mixture cool for about 10 minutes. Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher and pour the cooked cranberry mixture through it. Use the back of a spoon or a spatula to press the solids and extract as much liquid as possible. For a clearer juice, strain a second time through a fine sieve or a double layer of cheesecloth.

Dilute and finish

Add 2 cups cold water (for diluting) to the strained cranberry concentrate and stir to combine. Stir in 1 tablespoon fresh lemon juice. Taste and adjust: add more cold water if too intense, or more sugar if not sweet enough.

Chill and serve

Refrigerate the juice until well chilled, at least 1 hour. Serve over ice cubes and garnish with mint sprigs if desired. Keeps refrigerated in a covered container for up to 5 days; stir or shake before serving as natural settling may occur.