Vibrant tart cranberry juice

I started making cranberry juice one November when I bought way too many bags for a sauce that never happened. The berries sat in the fridge, so I tossed them in a pot with water just to see what would happen. Twenty minutes later, the kitchen smelled like winter and I had the brightest, tartest juice I'd ever tasted.

I brought a pitcher to a holiday brunch once and people kept asking if I bought it somewhere fancy. I just smiled and said it took less time than driving to the store. The host poured it over sparkling water and it became the drink everyone wanted the recipe for.

Ingredients

• Fresh or frozen cranberries: Frozen works just as well and you dont have to worry about sorting through as many bad ones.
• Water: This is what coaxes all that tart flavor out of the berries, so dont skimp.
• Granulated sugar: Start with less than you think you need, you can always add more after tasting.
• Lemon juice: Just a splash brightens the whole thing and keeps it from tasting flat.
• Orange zest: Optional, but it adds a subtle warmth that makes people wonder whats different.

Instructions

Prep the berries:

Rinse them under cold water and toss any that look sad or mushy. Frozen berries can go straight in without thawing.

Simmer:

Combine cranberries and water in a large saucepan and bring to a boil, then lower the heat. Let them simmer for about 15 minutes, stirring now and then, until the berries pop and the liquid turns deep pink.

Strain:

Set a fine-mesh strainer or cheesecloth over a big bowl and pour everything through. Press the solids with a spoon to get every drop of juice, then toss the pulp.

Sweeten:

Pour the juice back into the pan, add sugar, and stir over low heat until it dissolves. Taste it and add more if you like it sweeter.

Finish:

Stir in lemon juice and orange zest if youre using them. Let it cool, then pour into a pitcher and chill in the fridge.

Save

One afternoon I poured this over ice with a sprig of rosemary and it felt like I was drinking something from a cafe. My neighbor saw it through the window and came over to ask what I was making. We ended up sitting on the porch with glasses of cranberry juice talking until the ice melted.

How to Store It

Keep it in a sealed pitcher or bottle in the fridge for up to a week. The flavor actually gets a little smoother after a day. If you want to freeze it, pour it into ice cube trays and pop them into smoothies or cocktails later.

Ways to Serve It

I like it straight over ice, but mixing it half and half with sparkling water makes it feel fancy without any extra effort. Its also really good warmed up with a cinnamon stick on cold mornings, or stirred into a vodka tonic if youre in that kind of mood.

What to Do with Leftovers

If you have extra, use it as a base for salad dressing with olive oil and Dijon, or simmer it down into a glaze for roasted chicken. I also freeze it in small jars and pull one out when I need a quick mocktail or want to add a splash of color to sparkling water.

• Try it mixed with ginger ale for a fizzy, tart punch.
• Add a handful of fresh mint when serving for a subtle herbal note.
• Freeze leftovers in ice cube trays to chill drinks without watering them down.

Save

This juice has become one of those things I make without thinking, especially when I want something bright and clean tasting. Its simple, honest, and always tastes like I put in more effort than I did.

Recipe FAQs

→ How do I get the best flavor from cranberries?

Use fresh or frozen cranberries and simmer them until they burst and soften, releasing their natural tartness and vibrant color.

→ Can I adjust the sweetness of this beverage?

Yes, you can reduce the sugar amount or substitute with honey, agave, or other sweeteners to suit your taste.

→ What tools are recommended for straining the juice?

A fine-mesh strainer or cheesecloth works best to extract clear juice while removing solids.

→ How can I enhance the flavor of the juice?

Adding freshly squeezed lemon juice and orange zest brightens the flavor and adds a refreshing citrus note.

→ Is this suitable for cocktail mixing?

Yes, its tart and vibrant profile makes it an excellent base or mixer for cocktails and mocktails.