Making your own cranberry juice is so darn easy – and cranberry season in here! All you need is cranberries and water, and a little sweetener if you desire.
First, rinse the cranberries and pick out any yucky ones.
Then combine however many cups you have with equal parts of water and bring to a boil over medium high heat. Once boiling, reduce the heat and boil for 5 or so minutes. You want them to start popping and once they mostly all have, it’s time to stain. I like to crush them a little bit too with the back of my stirring spoon to release more flavour.
Remove from the heat and strain. If you are fancy enough to have a jelly bag you can use that. If you’re like me just strain into a deep pot using your regular strainer covered with a couple layers of cheese cloth. Let it drip for a couple hours to get all the juices.
When it’s been nearly 2 hours, prepare the canner, jars and lids. Then bring the cranberry juice back up to heat. You want to bring it to 190F without boiling it. At this point you can sweeten the juice to taste, if desired. Once you reach 190, sustain it for about 5 minutes and then fill the jars.
I went for the blue anniversary jars since it is the end of the season and they FINALLY put them on sale! Woohoo my waiting paid off. Fill jars leaving a 1/4 inch head space. Wipe rims, apply lids and place the jars in the canner covered by at least 1-2 inches of water. Process at a full rolling boil for 15 minutes for both pints and quarts. After 15 minutes, remove canner lid, wait 5 minutes and remove jars. ping. ping. ping!
After 12-24 hours, remove bands, label and store. mmmmm home made juice!
If you are having a party, or feeling like a twist on your cranberry juice, make a little cranberry martini with it! Sugar the rim, mix vodka, cranberry and ice, and voila!