The cranberry days are over… The cranberry days are done… (Set to Florence & the Machine’s Dog Days are Over). After a very pink blog, 5 pounds of berries, and nearly 2 months of recipes, I’ve finally made it through the last of my Maine Cranberry Co. cranberries. I had planned on saving back the remaining 2lbs of berries till spring time, but when I found myself in need of a “fresh” item to bring to the December food swap, the cranberries came through. This super easy (but not so high yield) cranberry juice recipe did just the trick. I never knew that 1) making homemade low sugar cranberry juice was so simple and that 2) you can put it up! Make this recipe with white sugar or honey for a more sour twist. Depending on your fine mesh strainer size the juice will either come out like mine, thicker like a concentrate, or more like juice found in the grocery store. Enjoy this homemade juice in your favorite cocktail (think cranberry, lime, vodka) or serve it as is with seltzer over ice.
Did you guys know that cranberries can be harvested in different ways? Apparently, dry & wet harvesting of cranberries results in different storage options. With dry harvesting the cranberries can be refrigerated, but with wet harvesting the berries just be frozen until consumed. Ocean Spray the mass cranberry product producer that we all know from their juice, dried cranberries, and bagged berries is known to buy up all the cranberries (dominating the market) which is turn is causing issues and making it more and more difficult for consumers to find locally harvested berries. Bummer…
- 9 cups organic cranberries
- 9 cups water
- 1/4 cup white sugar
- In a large-sized, non ionized pot combine cranberries and water
- Slowly bring to a boil, when cranberries start to pop/split use either the back of a wooden spoon or potato masher to break cranberries up.
- Remove pot from heat and let crushed berries steep for approx. 10 minutes.
- In a 2-3 step straining process, first strain off skins using a coarse colander/strainer, next using a fine mesh strainer remove pulp and seeds.
- Add white sugar to juice stirring until all sugar is dissolved.
- Ladle juice (option to strain again) into prepared pint jars leaving approx. 1/2 inch headspace.
- Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 12 minutes. Remove jars from canner and let cool on a folded towel for 8-12 hrs.
- Store jars in a cool dry place for up to 1 year.