It’s hard to believe the holidays are right around the corner. If you’re already making your lists — meals included — here’s one to add: homemade cranberry juice.
This recipe brings the taste of Wisconsin right to your table, using cranberries fresh from the marsh.
Wisconsin grows about 60% of the nation’s cranberries, making it the country’s top cranberry-producing state.
They’re also Wisconsin’s number-one fruit crop — a source of pride and a boost to our rural economy.
When you pour a glass of cranberry juice, you’re supporting local farm families who’ve been tending these vines for generations.
I recently visited a cranberry bog in western Wisconsin and brought home a few pounds of bright, fresh berries.
They freeze beautifully, but I decided to can them into juice, an easy way to get ahead of holiday prep.
With just two ingredients (plus water) and a simple water bath canning process, you’ll have a homemade juice perfect for cocktails, mocktails or gifting.Here’s how it works:
- Combine cranberries with sugar, top with hot water, and boil for 15 minutes.
- Then let the jars rest for 2–4 weeks before opening.
- The result is a tart, ruby-red juice that tastes like Wisconsin in a glass.
This recipe makes one quart; scale it up for a crowd or keep it small for cozy weekends at home.
Homemade Canned Cranberry Juice
Equipment
- 1 water bath canner
- quart Mason jars
Ingredients
- 1.5 cups fresh cranberries
- 1/3 cup sugar
- water
Instructions
- Thoroughly wash your cranberries.
- To each mason jar, add 1.5 cups of cranberries and 1/3 cup of sugar.
- Top each jar with hot water leaving 1/2 inch of headspace.
- Place and screw on lid to be fingertip tight.
- Add jars to canner and bring to a boil. Boil for 15 minutes before removing and setting on the counter.
- Allow to sit 12-24 hours to ensure a seal.
- Allow the juice to sit for 2 to 4 weeks. Strain berries and enjoy!