Fresh Cranberry Juice Recipes
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
FRESH CRANBERRY PUNCH
One of the best things about holiday cooking is the aromas that drift through the whole house! To me, it wouldn't be Christmas without the tang of oranges, cinnamon and cloves in the air-just what you'll smell as this fresh cranberry punch is simmering. To get the brightest red color in your punch, be sure to pick out the reddest of the fresh berries as you clean them.
Provided by Taste of Home
Time 30m
Yield 25 1/2-cup servings.
Number Of Ingredients 7
Steps:
- In Dutch oven or large kettle, combine cranberries, water, cloves and cinnamon. Bring to boil; cover, reduce heat and simmer 12-15 minutes. Strain cooked juice through fine sieve or cheese cloth, squeezing gently. , To strained juice, add orange juice, lemon juice and sugar; stir until sugar is dissolved. Serve hot.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.
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.
FRESH CRANBERRY JUICE PUNCH
Avoid all the additives of commercially made drink by making your own with this easy recipe from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Lemon, orange, or pineapple juice, ginger ale, carbonated water or other beverages combine very well with this foundation recipe. For very large quantity, use 20 pounds cranberries, 5 gallons of water and 7 pounds of sugar.
Provided by Molly53
Categories Low Protein
Time 15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Cook berries and water together until all the skins pop open.
- Strain.
- Heat, add sugar and boil for two minutes; chill before serving.
Nutrition Facts : Calories 736.1, Fat 0.6, SaturatedFat 0.1, Sodium 39.3, Carbohydrate 191.7, Fiber 22, Sugar 152.4, Protein 1.9
FRESH CRANBERRY JUICE
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.
Yield make 1 quart
Number Of Ingredients 3
Steps:
- Wash and pick over the cranberries, discarding any stems or discolored berries.
- Squeeze the cranberries through an electric juicer. Strain the juice through a very fine sieve to remove the pulp.
- Combine the sugar and hot water in a pitcher. Stir briskly until the sugar is completely dissolved. Allow to cool.
- Pour the cranberry juice into the pitcher and mix well.
- Serve immediately over ice or refrigerate until serving time.
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