I was hesitant to try this out at first, but I have been hooked ever since.

Homemade Cranberry Juice: A Recipe I Was Hesitant to Try, but Now I’m Hooked

I have to admit, I was hesitant to try making cranberry juice at home. The idea of simmering tart little berries for nearly half an hour, straining, and then drinking something so sour seemed a little daunting. On top of that, I was used to the super sweetened cranberry juice you find at grocery stores that tastes more like candy than anything healthy.

But after reading about the benefits and realizing how much sugar the commercial versions contain, I decided to give homemade cranberry juice a try. And honestly? I have been hooked ever since. It’s tart, refreshing, and so good for you in ways I didn’t expect.
Why Cranberry Juice?

Cranberries are a powerhouse of nutrition. They are rich in antioxidants, vitamin C, and compounds called proanthocyanidins that have been shown to help prevent urinary tract infections. Beyond that, they support digestion, promote skin health, and have anti-inflammatory properties.

Drinking cranberry juice regularly, especially the pure kind without added sugar, can be a small but powerful way to improve overall wellness. It’s like a little internal reset.
The Ingredients You’ll Need

To make this juice, you don’t need anything fancy. Just a handful of simple ingredients that come together to create something delicious and nutritious.

Fresh or frozen cranberries (12 ounces / 340 grams)

Fresh cranberries are ideal when in season (usually fall), but frozen work just as well and are available year-round.

Water (4 cups)

This is the base of the juice. You can adjust the amount depending on how concentrated or diluted you want it.

Sweetener (optional, 1-2 tablespoons)

Raw honey, maple syrup, or your favorite natural sweetener. I recommend starting without and adding a little if the tartness is too much.

Lemon juice (juice of 1 lemon)

Optional but highly recommended for a boost of vitamin C and a fresh, bright flavor.

Step-by-Step Instructions
Step 1: Rinse and Prepare the Cranberries

Even if you’re using store-bought fresh cranberries, give them a good rinse under cold water. Pick out any stems or damaged berries.

If frozen, there’s no need to thaw before cooking.
Step 2: Boil the Cranberries

Add your cranberries and water to a medium-sized pot. Bring the mixture to a boil over medium-high heat.

As the water heats, the cranberries will begin to pop — releasing their juice and color. It’s a satisfying sight and smell! The kitchen fills with a vibrant, tangy aroma.
Step 3: Simmer and Stir

Once boiling, reduce the heat to medium-low and let it simmer for about 15-20 minutes.

Stir occasionally to prevent the cranberries from sticking to the bottom of the pot. You’ll notice the berries burst open, and the water turns a beautiful deep red.
Step 4: Cool and Blend (Optional)

Remove the pot from heat and let it cool for about 10 minutes.

For a fuller-bodied juice, pour the mixture into a blender and pulse 3-4 times. This step breaks down the cranberry skins further, releasing more nutrients and flavor.

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