Step 1

In a large pan (or Dutch oven), combine the cranberries and water and bring to a boil over high heat. Once boiling, reduce the heat to a simmer. Cook for a further 20 minutes, or until the cranberries are softened, and the majority have popped.

Step 2

Pour the mixture through a sieve or nut milk bag, allowing all the liquid through and then pressing with the back of your spoon (if using a sieve) or squeezing with your hands (if using a nut milk bag, but only when it’s cool enough to do so) to get as much excess liquid from the cranberries as possible.

Step 3

Mix well, add your sweetener of choice (to taste) and then allow the juice to cool down.If you’re using a granulated sugar/sweetener, you’ll likely need to return it to the pan to reheat until the sugar dissolves.

Step 4

Once cool, either drink the juice immediately or transfer the juice to an airtight jar/bottle in the fridge to save for later!Don’t discard the leftover cranberry puree. Read the FAQs for my suggestions on how to use this!

Step 5

Store: once cool, store the homemade cranberry juice in a clean jar/container in the refrigerator for 3-5 days (though drinking it within the first 2-3 is best nutritionally).When the juice is no longer safe to drink, it will smell off and develop mold. Freeze: I like to freeze leftover juice in 1/4-1/2 cup portions in an XL silicon ice-cube tray. That way, it’s easy to thaw only what’s needed. This way, you can freeze the healthy cranberry juice for up to 3 months.