Or flood with cold water & toss with your hands until you’re comfortable. Then rub thoroughly between your hands to scruff them off Drain into a colander rinse with a spray So if they can’t be found organic, soak them in a dishpan of cold water with a couple cups of A C Vinegar for 0 minutes. Organic haven’t many problems, they only get flooded for harvest. White & Pink Cranberries are slightly less tart.
Hi Andrea, You can sweeten cranberry juice with unsweetened organic apple, grape, or white grape juices.
Cranberry apple grape juice how to#
Let’s Get In The Kitchen! How To Make Cranberry Juice At Home Or, if you really have no use for it, add it to your compost bin or feed it to your animals. What should you do with the cranberry pulp?ĭon’t let the pulp go to waste! Instead, add it to muffins or breads for tart flavor and extra nutrition. What equipment do you need to make cranberry juice?įor the blender method, you will need a high-powered blender such as the Vitamix and a fine mesh sieve (better for catching all the pulp) or cheesecloth (my preference).įor the stove-top method, you need only a fine mesh sieve. To make cranberry juice, you will need fresh or frozen cranberries, pure filtered water, fresh lemon or orange juice (optional use lemon juice to be Low Vitamin A), and honey, if you like it sweetened. I prefer the blender version because I can have it right away but the stove-top option is wonderful if you don’t have a blender. I demonstrate two methods below - with the blender and on the stove-top. If you’ve never made cranberry juice at home, rest assured, it is incredibly easy.
I did add a little honey to theirs because, I’m no fool, otherwise there would’ve been protests. I wasn’t the only one impressed with this homemade cranberry juice, though.
It was exactly what I needed after all that indulgent food: tart, flavorful, satisfying, and nutritious. So, I blended together mandarins, cranberries, and water. Yet, when you make your own, you lose none of the nutrition, preserve the freshness, and are in complete control of the sweetness.
I find the store-bought juice to be a vehicle for nothing but sugar and artificial ingredients. I’ll be the first to admit it, I don’t drink juice. Yes, cranberry juice… homemade fresh cranberry juice! Some I tossed right in the freezer, but most I shoved in the fridge with the intention of making something out of them after Thanksgiving.īut let’s face it, after a day of overeating and several of leftovers, who is in the mood for anything heavy or overly sweet? I certainly wasn’t. Long story short, after the 3 cups I needed for cranberry sauce, I was left with a boatload of cranberries! So, shortly before Thanksgiving, I bought a few bags of cranberries (you know, in case there was a cranberry shortage).Īnd my husband, who evidently thought I was making cranberry sauce for about 50 people, bought several bags, too. I make cranberry sauce every year because I love it and… well, the canned variety simply can’t touch homemade. When you think cranberries, you think Thanksgiving, right? Here’s how to make cranberry juice easily at home with a blender or on the stove-top! Homemade cranberry juice is tart, flavorful, and requires only 4 ingredients.
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