Homemade Cranberry Juice is tangy, refreshing and full of nutrients. This recipe is authentic and tastes better than Ocean Spray. A unique method mixing cold pressed pure juice with cooked juice for an unbelievable flavor. Enjoyed year round, and especially popular during the holidays as a special drink for the table.
Mors Drink
This Cranberry Juice recipe is based on a popular berry drink in Russia and Eastern Europe, commonly made from Cranberries and Lingonberries (Брусника). In Russian, it's called Mors Drink (морс) and it's found everywhere from supermarkets to babushka's house. Sometimes it's mixed with Vodka to make an alcoholic cocktail.
Why You'll Love This Recipe
- Pure Taste - nothing extra added, nothing unpronounceable, only goodness! Has a rich flavor from the 100% pure Cranberry Juice
- Nutritious - increased vitamin content! Cranberries are a superfood, high in Vitamin C, nutrients and antioxidants - non processed juice
- Control the Sugar - you decide how sweet or tart you like it, or sweeten with Honey or Stevia
- Cold or Hot - enjoy it chilled on a summers day or warm it up for a cozy winter drink
Ingredients
- Cranberries - frozen or fresh
- Water
- Sugar
Equipment You'll Need
- Wooden Pestle - or Rolling Pin End or Food Processor
- Cheesecloth - for straining
- Colander
- Saucepan
How to Make Homemade Cranberry Juice
- Thaw - defrost and bring the frozen Cranberries to room temperature.
- Crush - place Cranberries into a bowl and smash them using a Wooden Pestle until they burst. Can use a Rolling Pin End, Masher or gently pulse in a food processor.
- Squeeze - place Fruit Pulp into a Cheesecloth and squeeze to remove the Juice from the Pulp. Set the Pure Juice aside.
- Simmer - place Fruit Pulp from the Cheesecloth into a Saucepan. Add Water, bring to a boil and simmer for about 8 minutes.
- Cool - remove from heat and allow to cool. Strain the juice through the cheesecloth one last time. Discard the fruit pulp or use for baking.
- Add Juice - mix in the Pure Cranberry Juice to the cooled Juice Mixture.
- Sweeten - add Sugar to taste.
- Serve - transfer to glass bottles or jars and keep refrigerated.
Homemade Cranberry Juice Variations
- Raspberry and Cranberry
- Blackcurrants with Cranberries
- Strawberry and Cranberry
- Blueberry and Cranberry
- Blackberry and Cranberry
- Spiced Cranberry Juice - add Cinnamon Stick or Star Anise
Recipe Tips and FAQs
- Re-use the Fruit Pulp - save it for Fruit Smoothies, baking Cranberry Muffins, Chutneys or as a Yogurt Topping
- Taste Before Sweetening - start by adding ½ cup of sugar, stir until dissolved, taste and adjust as needed
- Don't Overcook Cranberries - this can lead to bitterness, maximum of 10 minutes is all you need to extract flavor
- Make in Advance - prepare a day before you need to serve, to allow flavors to meld and improve
- Boil a Second Time - If you want more juice (although more diluted), boil the Cranberry Pulp a second time and add to your juice. Dilute and sweeten as needed.
How Long Does Homemade Cranberry Juice Last?
- Fridge - store in a Glass Jar or Pitcher and keep refrigerated. Enjoy within 5-7 days.
- Freezer - place in an airtight container like a plastic soft drink container. Fill 80% to the top, squeezing out a bit of excess air. Keep in freezer for 3-6 months
Fresh or Frozen Cranberries?
You can use Fresh or Frozen Cranberries. Frozen is more convenient and economical, and can be found year round in supermarkets. Eastern European delis sell Frozen Lingonberries, which are interchangeable with Cranberries.
Can I Blend the Pulp?
Yes, place the cooked Cranberry Pulp in a food processor and blend until smooth. Pour into your juice for a thicker consistency, like a smoothie.
Can I Add Pure Juice into Hot Juice?
This isn't recommended. To maximize the vitamins from the cold pressed Pure Cranberry Juice, allow to cool before mixing together.
Drink Recipes You'll Love
- Kompot - boiled fruit juice
- Homemade Black Currant Juice
- Non-Alcoholic Christmas Punch
- Russian Citrus Tea
- Sea Buckthorn Tea
- Spiced Pear Vodka
- Blueberry Vodka
- Non-Alcoholic Egg Nog
- Virgin Pina Colada
My mom always made large batches of homemade juice this way from Raspberries and Blackcurrants growing in the garden. I remember her mashing the berries, hanging the cheesecloth overnight to drip out all the pure juices. It's this method of making juice that sets this cranberry recipe apart from others. You can't buy juice like this from Ocean Spray! Bon Appetit! Приятного аппетита!
Equipment
- Wooden Pestle or Rolling Pin End or Food Processor
- Cheesecloth for straining
- colander
- saucepan
Ingredients
- 1 pound (500g) Frozen Cranberries
- 2 litres Water
- Sugar to taste start with ¼ cup and increase as needed
Instructions
- Thaw - defrost and bring the frozen Cranberries to room temperature.
- Crush - place Cranberries into a bowl and smash them using a Wooden Pestle until they burst. Can use a Rolling Pin End, Masher or gently pulse in a food processor.
- Squeeze - place Fruit Pulp into a Cheesecloth and squeeze to remove the Juice from the Pulp. Set the Pure Juice aside.
- Simmer - place Fruit Pulp from the Cheesecloth into a Saucepan. Add Water, bring to a boil and simmer for about 8 minutes.
- Cool - remove from heat and allow to cool. Strain the juice through the cheesecloth one last time. Discard the fruit pulp or use for baking.
- Add Juice - mix in the Pure Cranberry Juice to the cooled Juice Mixture.
- Sweeten - add Sugar to taste.
- Serve - transfer to glass bottles or jars and keep refrigerated.
Video
©PetersFoodAdventures.com *originally published March 2017, updated November 2024
