- 1 c. fresh or frozen cranberries
- Juice of one orange (optional)
- 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.