Homemade Cranberry Juice Recipes
HOMEMADE CRANBERRY JUICE
This refreshing and sweet cranberry juice has a mild tartness level. Its jewel red color looks very attractive served in glassware. -Carol Domes, Whitehorse, Yukon
Provided by Taste of Home
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 5
Steps:
- In a Dutch oven or large saucepan, bring water and cranberries to a boil. Reduce heat; cover and simmer until berries begin to pop, 20 minutes., Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved. , Remove from the heat. Cool. Transfer to a pitcher; cover and refrigerate until chilled.
Nutrition Facts : Calories 200 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 4g fiber), Protein 0 protein.
HOMEMADE CRANBERRY JUICE
I'm a cranberry nut. I just can't get enough of these berries. Here are some fun facts I found on the web. Cranberries are one of the only three native North American Fruits (Concord grapes, and blueberries being the others). To the eastern Indians, cranberries were known as sassamanesh. The Cape Cod Pequots and the South Jersey Leni- Lenape tribes called the little red berry ibimi or bitter berry. But it was the Pilgrims who gave the cranberry its modern name. To them, the pink cranberry blossoms resembled the heads of cranes; therefore the word crane berry later contracted to cranberry. Early American sailors carried barrels of cranberries while at sea as a source of vitamin C, much like the British limeys carried limes aboard ships.
Provided by Charlotte J
Categories Beverages
Time 9m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Wash and drain fresh or frozen red-ripe cranberries.
- Combine cranberries and water in a large pan.
- Bring to a boil.
- Reduce heat and cook until berries burst.
- Strain juice through a fine strainer lined with cheese cloth.
- Sugar can be added to juice to your taste.
- Reheat juice until it is almost, but not boiling.
- Pour into jars.
- Allow to cool before refrigerating.
Nutrition Facts : Calories 220.3, Fat 0.6, SaturatedFat 0.1, Sodium 38, Carbohydrate 58.4, Fiber 22, Sugar 19.4, Protein 1.9
HOT CRANBERRY JUICE
Provided by Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small saucepan heat cranberry juice with sliced orange, cloves, cinnamon - do not boil. Remove cloves. Pour hot cranberry juice over honey and a little lemon juice in 4 mugs.
CRANBERRY PINEAPPLE JUICE
This easy, fresh and fruity drink carries the Thanksgiving theme of cranberries throughout the entire meal. we don't eat the fresh cranberries, but they look pretty floating on top. Tastes as good as it looks!
Provided by MICHELLE R. M. P.
Categories Drinks Recipes
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 33.2 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 4.8 mg, Sugar 27.5 g
MULLED CRANBERRY JUICE RECIPE
Choose this Mulled Cranberry Juice Recipe from My Food and Family for the right amount of spice. Combine cinnamon, cloves and orange for delicious flavor.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Add cranberry juice cocktail and water to drink mixes in Dutch oven or small stock pot; stir until completely dissolved.
- Stir in orange slices, cinnamon stick and cloves. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Use slotted spoon to remove cinnamon stick and cloves from pan; discard.
- Ladle prepared drink into 8 glasses. Add 2 Tbsp. cranberries to each glass.
Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
CRANBERRY SAUCE
Make and share this Cranberry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a med sauce pan.
- Bring to boil; simmer until berries pop.
- Chill until ready to serve.
Nutrition Facts : Calories 265.6, Fat 0.2, Sodium 3, Carbohydrate 68.2, Fiber 4.5, Sugar 59, Protein 0.8
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- Once the water comes to a boil, allow the cranberries to simmer. You will notice that soon, the cranberries will start to burst open.
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- Prep Cranberries. When you begin to make your cranberry juice, it’s important to start by making sure you’re working with a clean product. Be sure your fresh cranberries have been thoroughly washed under cold water.
- Add Water. Once your cranberries are clean, measure how many cups you have. This is important because you must add an equal number of cups of water. When you know how many cups of cranberries you have, add them to a large stockpot.
- Cook the Berries. The cranberries must be cooked before they can be juiced. To do this, set the stove on medium-high heat and bring the pot of water and cranberries to a boil.
- Strain Berries. When the berries have been cooked, softened, and eventually have burst, it’s time to strain them. You can do it in multiple ways. First, you can run the cranberries through a strainer lined with a jelly bag, cheesecloth, or ham sock.
- Add Sugar. Once you’ve juiced the cooked cranberries, you should only have the juice remaining in a clean pot. You can go all-natural and add no extra sugar to the cranberries.
- Heat Juice Again. After adding the sugar to the cranberry juice, place the pot on the stove again. Turn the stove on medium heat. However, be sure you don’t allow the liquid to boil.
- Prep Jars. During the juicing process, begin prepping your jars for canning. Washing the jars in warm, soapy water is important. Be sure to dry them thoroughly as well.
- Fills Jars with Juice. After the jars are ready and the juice has been heated, it’s time to add the juice to the jars. Use a ladle and a canning funnel to get the juice in the jars safely without burning yourself.
- Process the Juice. When the jars are ready, place them in your water bath canner. After the jars are in place, fill the canner with water until the tops of the jars are covered with water.
- Juice Variation. Some people prefer their juice to be as clear as possible before canning. If you’d like a clearer juice, allow the juice to be refrigerated for 24 hours before reheating.
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