Fresh Juice from Cranberries
Source of Recipe
www.kstrom.net/isk/food
Unless you have access to a bog with a lot of wild cranberries, you'll probably buy them and only make a small amount of fresh juice, so canning it isn't necessary, you'll drink it all before it spoils (refrigerated). A pint a day, for 4 weeks, if treating a urinary tract infection. Don't bother with this unless you can start with at least 4 quarts of berries.
Cook cranberries in an equal amount of water until their skins burst -- about 5 minutes. The less cooking time, the less vitamin C is destroyed by heat. Strain through cheesecloth folded or sewn into a jelly bag, dont squeeze or the juice will be cloudy, let it hang and drip. Add 2/3 cup sugar for each quart of berries used to the juice and heat to 180 degrees (below boiling). At this point, you can refrigerate it in large glass jars.
This juice is rather strong and sour; you may want to dilute it or sweeten it. Cranberry juice cocktail (bought in the store) is about 1/4 cranberry juice, the rest is apple juice, water, sugar.
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