Cranberry Juice
Ingredients
Directions
Extract the juice
Pick over and wash the cranberries.
Add water, cover, and cook until very soft.
Pour into a jelly bag and let the juice drip.
Sweeten and bottle
Add sugar to the juice and stir until dissolved.
Heat the mixture to boiling.
Pour into sterile bottles and seal.
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 flavor and color of the juice, and the fruit that releases the juice.
- Sugar
- Adds sweetness that balances the cranberries' tartness.
The step that matters
Cook the cranberries until very soft. Cooking softens the fruit's cell walls so the juice releases fully when drained. If the berries are under-cooked, they hold back much of their juice, leaving less liquid to strain out.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.