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Wash your cranberries and put them in a crockpot along with your freshly squeezed orange juice. Fill the crock-pot with water - enough to barely cover the berries and cook on high for 4-5 hours. Strain the liquid from the berries - put into a pitcher and add sweetener of your choice. Allow the juice to cool then cover and refrigerate until cold.
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Start off with 8 cups of cranberries and 8 cups of water in a large saucepan. Bring to a boil over high heat, then turn down and simmer for 25 minutes. You should hear the cranberries popping like little red balls of popcorn. They should all be popped and starting to break down after 25 minutes of simmering.
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Step 1: Cook the Cranberries. In a large pan (or Dutch oven), combine the cranberries and water and bring to a boil over high heat. Once boiling, reduce the heat to a simmer. Cook for a further 20 minutes, or until the cranberries are softened, and the majority have popped.
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Use a heat-safe container and let the juice sit for 15-20 minutes or refrigerate for a quicker cool-down. Avoid adding ice to prevent dilution of flavor. Pour the cooled cranberry juice into a clean container, using a funnel if desired. Leave some space at the top of the container to prevent spills.
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Wash and drain fresh or frozen red-ripe cranberries. Combine cranberries and water in a large pan. Bring to a boil. Reduce heat and cook until berries burst. Strain juice through a fine strainer lined with cheese cloth. Sugar can be added to juice to your taste. Reheat juice until it is almost, but not boiling. Pour into jars.
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For 1 quart (0.95 L) of cranberry juice, add about 1 cup (200 g) of sugar or 1.25 cups (240 g) of stevia or sugar in the raw. Adjust the sugar to your taste. Heat the mixture to boiling, stirring to dissolve the sweetener. Put the pot back on the stovetop and heat the juice on high.
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The easiest way to make this pure cranberry juice recipe is using a pressure cooker. Step 1. Add. Rinse the cranberries in a colander under running water. To the inner pot of your pressure cooker, add whole berries, cinnamon stick, and half of the water. Step 2.
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Instructions. Add cranberries and water to a large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally. All the berries should have popped open and be a little mushy at by this point. Place a fine mesh strainer over a bowl and pour the berries into it.
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Add water and cranberries to a large pot over medium-high heat, and bring to a boil. When cranberries begin to burst, use a potato masher to crush the berries. Boil for about 5 more minutes. Strain the liquid through a fine mesh sieve or strain through cheesecloth.
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Add approximately 1.5 cups of cranberries to a quart mason jar. Add 1/3 cup sugar to the jar. Fill the jar with boiling water leaving a 1 inch headspace. Put on lids and rings and process in a water bath canner for 25 minutes (adjust for your elevation.) Remove rings after 24 hours and store on your pantry shelf.
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Discover the refreshing taste of homemade Cranberry Juice with this easy recipe done in seconds. Enjoy the natural flavors and make cranberry juice home for a delightful, homemade twist on a.
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Put cranberries and lemon juice in the slow cooker. Add water to the slow cooker-just enough to barely cover the berries. Add sweetener of choice. Cook on high for 4-5 hours. If desired, mash the cranberries to extract more juice and cook an additional 30 minutes. Strain the liquid from the berries.
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Place whole cranberries and 1 cup of water in a medium saucepan. Bring the mixture to a boil and reduce the heat to medium low. Simmer for 15 minutes. Remove the pan from the heat and blend the berries using an immersion blender. (Or, let the mixture cool slightly and transfer it to your blender.) Blend until smooth.
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How to Make Homemade Cranberry Juice (Step by Step): 1. Cook Cranberries in Water. In a large stockpot or large saucepan add the whole cranberries and 2 cups of the water. Heat over medium heat until boiling. The cranberries should pop and become soft, with the water reducing down a bit. 2.
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Pour Water: Pour the hot water over the cranberries, making sure to leave 1/2 head space. Remove Air Bubbles: Using a plastic spatula or bubble remover tool, remove all of the air bubbles from the glass jar. Let the cranberries sit in the hot water for 5-10 minutes, allowing the cranberries to absorb the hot water.
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Place cranberries and water in a pot and bring to a boil. Turn the heat down and allow the cranberries to simmer for about 20 minutes. The berries should pop open, and the water will turn a bright red. Pour the mixture through a fine sieve.