Cranberries are a versatile fruit that can be enjoyed in many ways. Canning cranberry juice is one of my favorite ways to use them at home. This waterbath canning recipe gives you a delicious and refreshing drink, perfect for drinking plain or mixing up cocktails. Be patient and let the cranberries burst and the juice strain completely for the best flavor.
Canning Cranberry Juice
Equipment
- Jelly bag or Fine mesh strainer
- Mason jars
- Debubbler
Ingredients
- 8 cups cranberries (about 2 ½ pounds)
- 8 cups water
- Sugar (optional)
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Instructions
- Boil cranberries. In a large pot, add the water and cranberries. Place over medium heat and bring to a boil. Reduce heat to a gentle boil and allow it to boil until the cranberries burst, about 5 minutes.
- Strain. Transfer the mixture to a dampened jelly bag or a fine mesh strainer and allow it to drip into a large bowl undisturbed for about 2 hours.
- Prep for canning. Prepare jars for canning by washing them with hot, soapy water. Rinse and transfer them to a waterbath canner. Fill the canner with water until the jars are fully submerged in the waterbath canner. Place over medium-low heat, cover, and simmer. Wash your lids and rings, place them on a towel, and set aside.
- Add sugar (optional). In a large pot, add the drained cranberry juice and sugar (if using). Add 1 tablespoon for every cup of liquid if you’re adding sugar. You can adjust the sweetness to your preference. Stir the sugar until combined.
- Cook juice. Heat the juice until it hits 190 degrees F. Cook for 5 minutes.
- Fill jars. Transfer the hot jars to a heat-safe area and place a funnel on a jar. Ladle the hot juice into the hot jars, filling to a ¼ inch headspace.
- Debubble and wipe rims. Using a debubbler, remove any bubbles that may be in the jars. Top off with hot juice, maintaining a 1-inch headspace. Wipe the rims with a damp towel.
- Process. Place the lids and rings back on. Tighten the rings until they are fingertip-tight. Transfer the jars to the waterbath canner. Fully submerge the jars in water so there is 2-3 inches of water above the lids. Cover and place over medium heat. Bring to a full rolling boil. Once the water hits a full rolling boil, set the timer for 15 minutes.
- Cool. Once it’s processed for 15 minutes, remove from the heat and remove the lid. Allow the jars to sit in the water for 5 minutes. Transfer the jars to a heat-safe area and allow them to cool for 12-24 hours.
- Check seals. After 24 hours, check the jars for a proper seal by pressing down on the lid. If it does not pop up, it is good. If it does pop up, it did not seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool, dark place for 12-18 months or per your lid manufacturer’s recommendations. If a proper seal has not been confirmed, transfer the juice to the fridge and use within 5 days.
Nutrition
This juice is a staple in my house! It’s so tart and refreshing, and I love that I can make a big batch when cranberries are in season and enjoy it for months to come. My favorite way is to use the juice when I make Christmas sangria. It’s perfect for those cozy nights by the fire.
My kids love it, too, which is a major win. It’s perfect for Thanksgiving or Christmas dinner, but we enjoy it all year round.
Key Ingredients and Tools
Here are a few key things you’ll need to make this juice:
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- Waterbath canner. A waterbath canner is a large pot with a rack specifically designed for canning. It helps make sure your jars are heated evenly and safely.
- Jelly bag or fine-mesh strainer. You’ll need one to separate the juice from the cranberry pulp. A jelly bag will give you the clearest juice, but a fine-mesh strainer works well, too.
- Debubbler. This handy tool helps remove air bubbles from your jars before you seal them, which is important for a good seal. You can often find them with other canning supplies.
- Cranberries. Choose fresh, plump cranberries for the best flavor. You can usually find them in the produce section of your grocery store, especially during the fall and winter months.
The right tools and ingredients will make the canning process smoother and help you get the best results.
Troubleshooting and Help
Absolutely! Frozen cranberries work just as well as fresh. Just be sure to thaw them completely before you start.
No problem! A fine-mesh strainer will do the trick. You could even use a cheesecloth-lined colander in a pinch.
Of course! The recipe is delicious without any added sugar. If you add sugar later, you can always sweeten individual servings to your liking.
Don’t worry! It happens sometimes. Pop those jars in the refrigerator and use the juice within 5 days.
If you have any more questions, ask! I’m happy to help.
I hope you enjoy this simple and delicious recipe! It’s a great way to preserve the taste of fresh cranberries and enjoy them all year round. Serve this at your next holiday gathering, or enjoy a glass on a cozy winter evening.
Love,
