This is a guest post from a generous reader, Linda, who responded to my request for “reader driven” Monday Missions. I have frozen cranberries that I never know what to do with, so I hoped this recipe idea would be helpful to others, too, especially while cranberries are on sale this month (and usually clearanced out after Christmas, FYI). And yes, I know it’s a Tuesday…can I have a “bye” on keeping my calendar organized since I’m still on partial maternity leave?
Everyone loves cranberries: in sauce, in bread, and, of course, cranberry juice. Bottles of cranberry juice line the shelves at the store or you might even find some concentrate in the freezer section. If you, like me, object to the added sugar and wonder what else is in that bottle, the solution is here. You can make your own! No expensive equipment required.
Cranberries are in season mostly in the fall, and in the grocery stores before Thanksgiving. (Note from Katie: You can put bags of fresh cranberries straight in the freezer so stock up if you find a deal!) Try this recipe with just cranberries, and then experiment with adding other fresh fruits that might be available: blood oranges, blackberries, or raspberries. Any fresh or frozen fruit you regularly enjoy could be added.
- Place 1 cup (8 oz) of fresh or frozen cranberries in a colander. Rinse gently and remove any bruised or mushy fruit.
- Transfer the cranberries to a saucepan and cover with water to 1” above the fruit.
- Bring to a gentle simmer (be careful not to boil!) and let cook for 15 minutes. Gently mash to help extract the juice.
- Remove from the heat and strain the liquid into a container.
- Taste the strength of the juice; it can be diluted at this point.
- Cranberry juice is good for 2-3 days in the refrigerator.
- For the adventurous, leave the berries in the juice.
Adding other juices is easy! Simply use a hand juicer or a fork inserted into a cut orange to squeeze out the juice. Other berries work well by being added in the middle of the simmering cycle. No additional ingredients needed!
Our family has been cooking organically for about 30 years and we work hard to find new ways to convert the foods we love into user-friendly versions without additives, preservatives, and fructose. Enjoy!
Learn more about the preservatives in those boxes and bottles on the shelves.
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PinIngredients
- 1 c. fresh or frozen cranberries
- Juice of one orange (optional)
Instructions
- Rinse cranberries gently and remove any bruised or mushy fruit.
- Transfer the cranberries to a saucepan and cover with water to 1” above the fruit.
- Bring to a gentle simmer (be careful not to boil!) and let cook for 15 minutes. Gently mash to help extract the juice.
- Remove from the heat and strain the liquid into a container.
- Taste the strength of the juice; it can be diluted at this point.
- Cranberry juice is good for 2-3 days in the refrigerator.
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Tess says
Thank you, thank you, thank you!! I love homemade juice recipes – more please!!!! 🙂
Karin C. says
We love stocking up on cranberries too. I love to put them in the food processor and add them to our oatmeal, yogurt or larabars. If you don’t dehydrate them, they will be very wet and messy larabars, but still yummy if eaten within a few days (as with dehydrated, I’m sure they’ll last longer).
Betsy says
This is a great idea! I always stock up on cranberries at this time of the year and freeze them and then never know what to do with them!
Jeri says
For all the people who don’t know what to do with their frozen cranberries, please send them to me. Cranberry sauce/jelly is delicious with chicken or ham all year long, they’re delicious in curries and stews and of course the breads and muffins. I always think I’ve stocked up and still run out by February.