Cranberry Juice Recipe

Rinse and pick

Rinse the fresh cranberries thoroughly under cold running water. Discard any stems, soft or bruised berries.

Cook cranberries

In a medium saucepan, combine 4 cups fresh cranberries and 2 cups water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, uncovered, for 10–12 minutes, stirring occasionally. The cranberries will burst and soften.

Sweeten and simmer

Stir in 3 tablespoons granulated sugar (and 1 tablespoon honey or maple syrup if using). Continue simmering for 2–3 more minutes to dissolve the sugar and allow flavors to meld. Remove from heat and stir in 1 tablespoon fresh lemon juice if using.

Cool slightly and blend

Let the cooked cranberry mixture cool for 10 minutes, then transfer to a blender or use an immersion blender. Purée until smooth (about 30–60 seconds). Be careful with hot liquids—blend in batches if needed and vent the lid slightly.

Strain for smooth juice (optional)

Place a fine-mesh sieve or cheesecloth over a large bowl. Pour the puréed cranberry mixture into the sieve and press with the back of a spoon or a spatula to extract as much liquid as possible. Discard or reserve the pulp for another use (sauces, smoothies).

Dilute to taste

Transfer the strained cranberry concentrate to a pitcher and add 4 cups cold filtered water (adjust between 2–6 cups depending on how strong/tart you like it). Stir well and taste. If still too tart, add an extra tablespoon of sweetener at a time until balanced.

Chill and serve

Refrigerate the juice for at least 30 minutes to chill, or serve immediately over ice. Serve with ice cubes (about 1 cup) and additional lemon slices if desired. Keeps refrigerated in a sealed container for up to 5 days; stir before serving as natural separation may occur.