Canning Cranberry Juice Recipe: Easy Steps for Fresh Flavor

Cranberry juice is a tart and refreshing drink that not only tastes delicious but also offers numerous health benefits. Whether you’re preparing for the holiday season, looking for a flavorful beverage to enjoy year-round, or wanting to preserve the fresh taste of cranberries from your garden or local market, canning cranberry juice is an excellent way to extend its shelf life.

Homemade canned cranberry juice is free from preservatives and can be customized to your taste preferences, making it a wholesome alternative to store-bought options.

In this blog post, you’ll learn how to make your own cranberry juice and safely can it for long-term storage. Canning cranberry juice is easier than you might think, and with the right equipment and steps, you’ll have a beautiful supply of vibrant, tangy juice ready whenever you want.

Let’s dive into the process and get you started on this rewarding kitchen project!

Why You’ll Love This Recipe

This homemade canned cranberry juice recipe is perfect for cranberry lovers who want that fresh, tart flavor year-round without the additives and sugars found in commercial juices. Canning your own juice allows you to control the sweetness level, experiment with flavor infusions, and ensure your juice is as natural as possible.

Plus, cranberry juice is packed with antioxidants and vitamins, making it a great choice for your health. Canning it means you can enjoy these benefits anytime, and it’s a wonderful way to make use of a large batch of cranberries during harvest season or holidays.

Whether you want to serve it chilled as a refreshing drink, mix it into cocktails, or use it in cooking and baking, canned cranberry juice is versatile and convenient. This recipe also provides a rewarding canning experience that will boost your confidence for future preserving projects.

Ingredients

• 4 cups fresh cranberries (washed and sorted)
• 6 cups water
• 1 to 1 ½ cups sugar (adjust based on sweetness preference)
• 1 tablespoon lemon juice (helps balance tartness and preserve color)
• Optional: 1 teaspoon vanilla extract or a cinnamon stick for added flavor

Equipment

• Large stockpot for boiling cranberries and water
• Fine mesh strainer or cheesecloth for straining juice
• Large heatproof bowl to catch the juice
• Measuring cups and spoons
• Glass canning jars (pint or quart size) with lids and bands
• Water bath canner or large pot for sterilizing jars
• Jar lifter for safely removing hot jars
• Funnel to pour juice into jars without spilling
• Ladle for transferring juice
• Clean kitchen towels

Instructions

1. Prepare your jars and lids. Wash jars, lids, and bands in hot soapy water. Rinse thoroughly. Sterilize jars by boiling them in a water bath canner or large pot for 10 minutes. Keep jars hot until ready to fill.
2. Make the cranberry juice. In a large stockpot, combine 4 cups of fresh cranberries and 6 cups of water. Bring to a boil over medium-high heat.
3. Simmer and mash. Reduce heat and simmer for 10-15 minutes, mashing cranberries occasionally with a potato masher to release juice and flavor.
4. Strain the juice. Pour the mixture through a fine mesh strainer or cheesecloth into a large heatproof bowl. Use a spoon or spatula to press the pulp and extract as much juice as possible. Discard solids or save for another use like baking.
5. Add sugar and lemon juice. Return the strained juice to the pot. Stir in 1 to 1 ½ cups sugar (adjust to your taste) and 1 tablespoon lemon juice. Heat gently, stirring until sugar dissolves completely.
6. Optional flavor infusion. If desired, add a cinnamon stick or a teaspoon of vanilla extract during this stage for a unique twist. Remove cinnamon stick before canning.
7. Reheat to a boil. Bring the sweetened juice to a boil again, then reduce heat to keep it hot but not boiling fiercely.
8. Fill jars. Using a funnel and ladle, carefully pour hot cranberry juice into sterilized jars, leaving about ½ inch of headspace at the top.
9. Remove air bubbles. Gently tap jars or use a non-metallic utensil to remove trapped air bubbles.
10. Wipe rims and seal. Clean jar rims with a damp cloth to ensure a good seal. Place lids on jars and screw bands on until fingertip tight.
11. Process jars in water bath. Place jars in boiling water bath canner, ensuring they are covered by at least 1 inch of water. Process pint jars for 15 minutes and quart jars for 20 minutes.
12. Cool and store. Carefully remove jars with a jar lifter and place on a towel or cooling rack. Let them cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.

Tips & Variations

“Adjusting the sugar content is key to balancing the natural tartness of cranberries. Start with less sugar and add more after tasting the juice.”

• For a less sweet version, reduce sugar to ½ cup or omit it entirely if you prefer pure tart juice.
• Add fresh orange zest or a splash of orange juice during simmering for a citrusy twist.
• Use frozen cranberries if fresh ones aren’t available—no need to thaw before cooking.
• Save the leftover cranberry pulp to make muffins, sauces, or add to smoothies.
• Always ensure jars are sealed properly. If a lid doesn’t seal, refrigerate and consume the juice within a week.

Nutrition Facts

Serving Suggestions

Canned cranberry juice is incredibly versatile in your kitchen. Serve it chilled over ice for a refreshing drink or mix it with sparkling water for a festive spritzer.

You can also use it as a base for cocktails like a cranberry margarita or add it to smoothies for a tart punch.

In cooking, use cranberry juice to glaze meats like turkey or chicken, or reduce it to make a sauce for desserts. It pairs beautifully with apples and spices in pies and sauces.

Keep a jar in your fridge and experiment with your favorite recipes!

Conclusion

Canning your own cranberry juice is a rewarding and practical way to enjoy the bold flavors and health benefits of cranberries all year long. This recipe is straightforward, allowing you to tailor the sweetness and flavor to your liking while preserving the juice safely for months.

The process not only yields delicious juice but also gives you confidence in home food preservation.

Whether you’re an experienced canner or trying it for the first time, this cranberry juice recipe is a fantastic project that results in a versatile pantry staple. Plus, it’s a great way to celebrate seasonal fruit and reduce food waste.

Give it a try and discover the delight of homemade canned cranberry juice!

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