Cranberry juice
Cranberry juice recipe in the canning category
Recipe ingredients:
- 4 quarts, 4 pounds, cranberries
- Water
- 3 to 3 1/2 cups granulated sugar
Recipe method:
- Bring cranberries and 4 quarts water to a simmer in a large pot. Do not boil.
- Simmer 5 minutes or until most berries burst.
- Pour berries and juice into damp jelly bag or a colander lined with four layers of clean cheesecloth.
- Let juice drip into a large bowl. Do not squeeze the bag.
- When you have extracted as much juice as possible from the pulp, return pulp to pot with 2 quarts water.
- Simmer 2 minutes. Pour this pulp and juice through jelly bag again to extract remaining juice.
- Place the 2 batches of juice in a large pot.
- Add sugar to suit your taste and 1 more quart water.
- Heat to dissolve sugar completely, but do not boil.
- Quickly pour into clean, hot jars, leaving 1/2 inch headspace. Seal.
- Process in boiling water bath for 15 minutes.
Tags: cranberry, juice, recipe, canning, recipes, cooking