How To Make Homemade Cranberry Juice
This homemade cranberry juice is made by canning whole cranberries directly in the jar—no juicer required. The berries slowly infuse over time, creating a tart, flavorful juice that can be sweetened to taste and stored safely on the pantry shelf for months. It’s a simple, beginner-friendly way to preserve fresh cranberries with minimal equipment and effort.
Equipment
- Quart canning jars
- Two-piece canning lids
- Kettle
- Jar lifter & towel
Ingredients
- 3 lbs cranberries 4 bags, 12 oz each
- 7 quarts water
- 1¾ to 3½ cups sugar (total) optional
Instructions
- Prepare the canner: Fill a water bath canner and bring it to a simmer, about 180°F. Keep hot while preparing the jars.
- Fill the jars: Add 1½ to 1¾ cups raw cranberries to each quart jar. Add ¼ to ½ cup sugar to each jar, if using.
- Add boiling water: Bring a kettle of water to a full boil. Carefully pour boiling water over the cranberries and sugar, leaving ½ inch headspace.
- Remove air bubbles and seal: Gently remove air bubbles, wipe rims clean, apply lids, and screw rings on fingertip tight.
- Process the jars: Place jars in the canner and bring the water to a full rolling boil. Once boiling, start timing.
- Cool and store: Remove jars and let cool undisturbed on a towel for 24 hours. Check seals. Refrigerate any unsealed jars. Store sealed jars in the pantry.
- Infuse before using: Allow jars to sit for 4–6 weeks so the berries can fully infuse before drinking.
Notes
Storage
- Pantry: 12–18 months (sealed jars)
- Refrigerator: 7–10 days after opening
- Allow 4–6 weeks for best flavor before opening