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Nutrition Facts
Serving Size 1 quart 1403g Recipe makes 1 quart)
Calories 209
Calories from Fat 5		(2%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 28mg		1%
Potassium 386mg		11%
Total Carbohydrate 55.5g		18%
	Dietary Fiber 20.9g	83%
	Sugars 18.4g
Protein 1.8g		3%
how is this calculated?

Homemade Cranberry Juice

Recipe #167817 | 9 min | 1 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Charlotte J
May 11, 2006

I'm a cranberry nut. I just can't get enough of these berries. Here are some fun facts I found on the web. Cranberries are one of the only three native North American Fruits (Concord grapes, and blueberries being the others). To the eastern Indians, cranberries were known as sassamanesh. The Cape Cod Pequots and the South Jersey Leni- Lenape tribes called the little red berry ibimi or bitter berry. But it was the Pilgrims who gave the cranberry its modern name. To them, the pink cranberry blossoms resembled the heads of cranes; therefore the word crane berry later contracted to cranberry. Early American sailors carried barrels of cranberries while at sea as a source of vitamin C, much like the British limeys carried limes aboard ships.

1 quart (change servings and units)

Ingredients

1 lb fresh cranberries or frozen cranberries
1 quart water
sugar

Directions

1
Wash and drain fresh or frozen red-ripe cranberries.
2
Combine cranberries and water in a large pan.
3
Bring to a boil.
4
Reduce heat and cook until berries burst.
5
Strain juice through a fine strainer lined with cheese cloth.
6
Sugar can be added to juice to your taste.
7
Reheat juice until it is almost, but not boiling.
8
Pour into jars.
9
Allow to cool before refrigerating.

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Featured Reviews for This Recipe

From: mikekey

On Nov 21, 2009

Cranberries are abundant in this neck of the woods, and I always have a large bag or two in the freezer, thanks to Costco. This is cheaper than buying the commercial stuff and I can control the sweetener. No high fructose corn syrup for me! I used my first batch in some hot spiced cranberry cider. Thanks for this keeper. P.S. Be sure to use a non-aluminum pan.

1 person found this review helpful

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From: Regina 00214

On Oct 15, 2009

Very good, although I didn't use any sugar, I made it simply to help rid a UTI and it worked. Thanks.

0 people found this review helpful

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From: Montana Heart Song

On May 12, 2006

This is good,you can use Splenda or liquid sweetner also. Take the leavings from the strainer, freeze in a ziplock bag, about three different batches and you will have enough and thrown in cranberry nut or cranberry blueberry nut bread or plain banana bread. It won't be plain after that. I am not used to throwing anything that is nuitrious away

4 people found this review helpful

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From: Samantha in Ut

On Aug 6, 2007

To one cranberry nut to another: I use this same recipe but I can them. After straining the berries I prepare canner, jars and lids and process for 15 minutes for elevations 0-1,000ft. I love to use this for martinis. I will use one part lemon flavored vodka to one part cranberry juice and shake. Awesome recipe. Thanks!

1 person found this review helpful

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