Fresh cranberry juice is worth learning to make for its vibrant flavor and color. We use frozen berries most of the year, and they actually make a more consistent juice than fresh, which are available only six or eight weeks of the year. A pound of frozen or fresh cranberries should give you about 2 cups juice. It is important to strain the juice through a very fine sieve. We use a fine chinois, also known as a China cap, to strain our juice. A chinois is actually a conical sieve with a very fine mesh. Use a spoon or even a pestle to press the juice through the chinois.
Recipe information
Yield
make 1 quart
Ingredients
Preparation
Step 1
Wash and pick over the cranberries, discarding any stems or discolored berries.
Step 2
Squeeze the cranberries through an electric juicer. Strain the juice through a very fine sieve to remove the pulp.
Step 3
Combine the sugar and hot water in a pitcher. Stir briskly until the sugar is completely dissolved. Allow to cool.
Step 4
Pour the cranberry juice into the pitcher and mix well.
Step 5
Serve immediately over ice or refrigerate until serving time.
