Cranberry Juice
Ingredients
- 3 cups lowbush cranberries, fresh or frozen
- 3 cups water, divided
- Honey, birch syrup, or maple syrup, to taste (optional)*
Instructions
- Rinse cranberries under running water. Combine cranberries and 1 cup of water in a food processor or blender, and blend to a thick purée. Pour purée into a sieve lined with cheesecloth set over a bowl or jar. Pour the remaining water over the purée gradually, allowing the water to seep through before adding more. Once you’ve poured in all the water, leave the strainer in place to allow the liquid to keep dripping. For a thicker juice, squeeze the cheesecloth to extract any remaining purée. For a thinner juice, skip this step. Gather the corners of the cheesecloth together into a pouch, transfer to a bowl, and reserve for use in muffins or smoothies, or in Cranberry Ripple Gelato (recipe follows). Recipe featured in the story, Running on Empty, in the Fall 2024 issue of Edible Alaska.
Notes
*My preference is to add sweetener (or not) glass by glass, rather than sweetening the whole batch. That way you always have the option of enjoying the tart, refreshing flavor of the juice all on its own.
