1/1 Photo of Homemade Cranberry Juice
Charlotte J's Note:
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.
My Private Note
Units: US | Metric
- 1Wash and drain fresh or frozen red-ripe cranberries.
- 2Combine cranberries and water in a large pan.
- 3Bring to a boil.
- 4Reduce heat and cook until berries burst.
- 5Strain juice through a fine strainer lined with cheese cloth.
- 6Sugar can be added to juice to your taste.
- 7Reheat juice until it is almost, but not boiling.
- 8Pour into jars.
- 9Allow to cool before refrigerating.
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Nutritional Facts for Homemade Cranberry Juice
Serving Size: 1 (1427 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 220.3
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 38.0 mg
- Total Carbohydrate 58.4 g
- Dietary Fiber 22.0 g
- Sugars 19.3 g
- Protein 1.8 g