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Drink

Cranberry Juice

A simple cranberry juice made by cooking cranberries with water, straining, sweetening, and boiling briefly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Juice

Ingredients

Directions

Prepare

  1. Pick over and wash the cranberries.

  2. Cook them with the water until soft.

  3. Strain through cheesecloth.

Sweeten and bottle

  1. Measure the juice and add ½ cup sugar.

  2. Boil for one minute.

  3. Pour into a hot bottle and seal immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cranberries
Provide the tart flavour and colour that define the juice.
Sugar
Sweetens the tart juice and balances its acidity.
Water
Helps soften the cranberries and extract their juice during cooking.

The step that matters

Strain through cheesecloth. Cranberry skins and seeds are left behind when the juice is strained, so the finished juice runs clear rather than cloudy or gritty. Straining slowly without pressing hard keeps the juice from becoming murky.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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