An Easy Guide to Making Homemade Cranberry Juice

Jump to Recipe

Cranberry juice is a refreshing drink that’s perfect for fall, winter, or anytime you want a burst of flavor. For years I purchased cranberry juice without much thought, but a few months ago I tried making it myself and I’m not going back! Making it at home is surprisingly easy, and homemade cranberry juice tastes far better than store-bought versions that are often overly sweetened.

One of the best parts about making your own is that you can control the sweetness, acidity, and flavor, and you can use fresh or frozen cranberries from your garden or local market.

Homemade cranberry juice is perfect for sipping, mixing into cocktails, or adding to recipes like cranberry smoothies, sauces, or even soups. In this guide, I’ll show you how to make cranberry juice from scratch, share tips for sweetening it naturally, and explain how to store it so you can enjoy it anytime.

Ingredients to Making Homemade Cranberry Juice

While I prefer making the cranberry juice from fresh berries, they aren’t available all year long. I now make a number of batches of homemade cranberry juice and freeze it.

I do 2 cups cranberries, just under 1/2 cup sugar, and 1 tsp lemon juice. It says to let it sit for 6 weeks, 

• 3 cups fresh or frozen cranberries
• 8 cups water
• Sweetener to taste (sugar, honey, maple syrup, or agave) about 1/2 cup sugar
• Optional: Orange zest, cinnamon stick, or a splash of orange juice for extra flavor

Tip: If you’re using frozen cranberries, there’s no need to thaw them first, they’ll cook down just fine.

---

Step-by-Step Instructions

There are two ways that you can make your own cranberry juice. For the strongest flavor, you can cook the cranberries, mash or blend them, strain the juice and then sweeten to taste. This make a great juice, but it also involves a bit more time and clean up. If you want more details on this method and how to can your cranberry juice, check out this article from Bernardin.

Here is the method I used to make cranberry juice. The flavor is a bit lighter but the trade off in terms of time is great and I love the taste.

In addition to the cranberries, you will need a large mason jar (two 32 ounce jars or one large one).

1. Rinse the Cranberries

Rinse fresh cranberries under cold water, discarding any soft or bruised berries. If using frozen, just measure and use as is.

Place 1.5 cups of cranberries in the bottom of each jar and add sugar (you can always add more sugar later, so don’t add too much!)

2. Heat your Water

Boil your water. Pour the water over the cranberries in the jars. Once cool, let your jars sit in the fridge for a few days so the flavor intensifies.

This type of cranberry juice is not stable so should be used shortly, or you can freeze it for later. If I was canning cranberry juice, I would use the other method described in the link above.

---

Tips for the Best Homemade Cranberry Juice

• Adjust tartness: If your cranberries are extremely tart, add a bit more water when cooking or a touch more sweetener.
• Flavor variations: Experiment with orange peel, ginger, cloves, or star anise for a festive twist.

---

How to Store Homemade Cranberry Juice

• Refrigerator: Store in a clean, airtight container for up to 1 week.
• Freezer: Pour juice into freezer-safe containers, leaving 1 inch of headspace. Freeze for up to 6 months. Thaw overnight in the fridge before drinking.

---

Optional Add-Ons

• Sparkling water for a refreshing spritzer
• Vodka or gin for a holiday cocktail
• Fresh herbs like mint or rosemary for garnish

---

Making your own cranberry juice is simple, fun, and surprisingly versatile. Not only does it taste amazing, but it’s a great way to use fresh or frozen cranberries from your garden or local market. Once you try it, you’ll never go back to the overly sweet store-bought stuff!