Cranberry juice is one of those things that I never seem to have on hand when I need it and one of those things that I always forget to add to the grocery list.
If you start looking for recipes to make cranberry juice, you’ll find 15 different amount for cranberries and 15 different amounts for sugar….
Here’s what I used:
- 1 3/4 cup fresh cranberries
- 1/2 cup white sugar
- Boiling Water
I start a stock pot of boiling water and place my sterile jars in the oven on 200 degrees to get them hot.
Fill hot jars with 1 & 3/4 cup of cranberries, then 1/2 cup of white sugar.
Add boiling hot water to fill up to 1/2″ headspace and stir well.
Clean rims of jar with sterile cloth and add hot lids and ring. Place in water bath and process for 25 minutes at full rolling boil.
Remove jars and leave untouched for 12-24 hours until they are completely cooled. Check the lids to make sure they are sealed. At this point, I turn my jars upside down and gently shake them to get the color to change throughout the entire jar.
Remove rings and clean jars with warm soapy water to remove any stickiness and store in a cool, dark place. Wait 4-6 weeks for the cranberries to really infuse the water before opening.
***Grapes can be processed the same way.