Cranberry Juice

Cranberry Juice - adapted from Tartelette

  • 600g pckg. frozen cranberries, thawed (or fresh if you prefer)
  • 6 cups water
  • 1 cup sugar
  1. Place the cranberries and water in a saucepan and bring to a boil. Reduce to med. heat and cover loosely. Simmer 10 min. until the cranberries have burst.
  2. Strain through a colander lined with cheesecloth. Resist the urge to press on the fruit to extract more juices.
  3. Pour the strained juice back into the sauce pan and add sugar. Bring to a boil and simmer for 3 min.
  4. Let cool to room temperature before cooling the the fridge.

* I did not have cheesecloth at the time so I used a sturdy paper towel.. just don't use too much as it soaks up the juices and you do not want any juice to go to waste. :)

** The amount of sugar needed may vary depending on your taste and the sweetness of the berries. If you think you may prefer it more tart start with 1/2 cup and work your way up.

*** A great way to make this juice stretch further is to serve it half and half with ginger-ale.