cranberry juice
How to make cranberry juice from scratch
Cranberries are seasonal fruits and the best time to make cranberry juice is when they are in season. Cranberries are very high in vitamin C and antioxidants. They have so many health benefits and are used to treat or prevent urinary tract infection. No wonder it is very popular in hospitals and nursing homes
Directions
- Cranberries are very firm fruits so pick out and discard the soft cranberries that are already breaking down or fermenting.
- Rinse and coat the cranberries with about 2 tablespoons of baking soda for 5 minutes then pour in some vinegar and water and let it sit for about 10 minutes. This will get rid of the chemical since they are not organic. Rinse with water multiple times and set aside to drain.
- In a pot, pour in 3 bottles of purified water and bring it to a boil. When it comes to a boil, add the cinnamon stick and cranberries and cover to cook for about 10 minutes or until all the cranberries are done popping. As the cranberries pop, the juices are being released into the water there by turning it into cranberry juice. Remove from heat and strain with a strainer. There is no need to squeeze out all the juice from the pulp if you want to use it to make cranberry jam. Once it is done draining, you can save the pulp for the cranberry jam.
- Pour the sugar into the hot juice and stir until everything is dissolved. If this is not sweet to your taste, add more sugar and you can also use any sweetener of choice. Set it aside and let it cool before refrigerating it. Enjoy your healthy and refreshing juice.
Ingredients
4 cups (1 lb/453.5 g) cranberries
1 cinnamon stick
3 (500 ml) purified bottles of water
1/2 cup granulated sugar