There’s nothing quite like opening a jar of homemade cranberry juice in the middle of winter and tasting that tart, ruby-red flavor of the cranberry harvest. Making your own cranberry juice with whole berries is a wonderful way to preserve the bounty of the cranberry season.
It’s surprisingly simple with just a bit of upfront work.
If this is your first time trying water bath canning, don’t worry. This simple method is safe for high acid foods like cranberries, and the National Center for Home Food Preservation even lists similar research-based resources that support this hot pack method.
Let’s walk through exactly how to make your homemade canned cranberry juice. No high fructose corn syrup, no artificial sweeteners, just pure fruit flavor and the best results.
Why This Recipe Works
- Uses whole cranberries for a rich, tangy flavor.
- A simple recipe that’s perfect for holiday season drinks or fruit juice blends.
- Long-lasting. Properly sealed jars will keep for months in a cool dark place.
- Makes a beautiful homemade gift!
Easy Homemade Cranberry Juice with Whole Berries
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Kitchen Essentials
Ingredients
- 3 Cups Cranberries fresh whole cranberries
- 4 Cups Water enough to fill the jars leaving 1-inch headspace
- 1 Cup Sugar Adjust the amount of sugar to your taste
Instructions
- Wash canning jars, lids, and screw bands in hot soapy water. Rinse well. Keep hot jars warm in the canner or oven until ready to fill. This helps prevent breakage when adding hot juice.
- Wash the Cranberries. Rinse your cranberries under cold water, adding a small splash of white vinegar to help remove any dirt or residue. As you rinse, sort through the berries and discard any that are soft, mushy, or discolored. Good cranberries should be firm and deep red, while bad ones often feel watery or limp.3 Cups Cranberries
- Fill the Jars. For quart jars, add 1 ½ cups of whole cranberries; for pint jars, use ¾ cup of whole cranberries. If you’re adding a sweetener, add in ½ cup of sugar for quarts, or 4 tablespoons for pints.1 Cup Sugar
- Pour boiling water over the cranberries and sugar, filling the jars while leaving 1 inch of headspace at the top. Gently run a de-bubbler tool or a non-metal utensil around the edges to release any trapped air bubbles. You may even hear the cranberries pop a bit in the hot water.4 Cups Water
- Wipe the rims of the jars with a damp towel dipped in vinegar to ensure a clean surface, then place the lids on and tighten the screw bands just until fingertip tight.
- Process the Jars. Carefully place your filled jars into the water bath canner, making sure they are covered with at least 1–2 inches of hot water. Bring the water to a full rolling boil, then start your timer. Process both quart and pint jars for 25 minutes (adjust the time if you’re at a higher elevation).
- When the time is up, turn off the heat and carefully lift the jars out of the water using a jar lifter. Set them on a clean towel and let them cool undisturbed at room temperature. You’ll soon hear the satisfying “ping” of the lids sealing, a sign that your homemade cranberry juice is safely preserved.
- Cool and Store. Carefully remove jars and place them on a towel at room temperature. Do not disturb for 12–24 hours. Once cooled, check for proper seals. Any unsealed jars should be refrigerated and used within a few days. Store sealed jars in a cool dark place for best flavor.
Your Own Private Notes
Notes
Variations and Optional Add-ins
1 Cinnamon Stick, optional 2 Whole Cloves, optional Optional flavor variation. Add a splash of orange juice or apple juice for sweetness. Swap out the Sugar with Honey.Equipment You’ll Need
- Large stock pot or large saucepan
- Boiling water canner or water bath canner
- Quart jars or pint jars, with screw bands and new lids
- Measuring cups and a ladle
- Canning funnel (optional but helpful)
Nutrition
Serving and Storage Tips
- For best flavor, let the juice rest for 4–6 weeks before opening. The taste mellows beautifully over time.
- Once opened, refrigerate and enjoy within a week.
- If you prefer a less concentrated juice, simply dilute with hot water or cold water before serving.
- Blend with orange juice or apple juice for a fruity punch or warm it in the microwave oven for a cozy winter drink.
🎁 Homemade Cranberry Juice Makes a Beautiful Holiday Gift
If you’re looking for a thoughtful and practical homemade gift during the holiday season, jars of this homemade canned cranberry juice are always a hit. The deep red color is stunning, and the flavor captures everything we love about winter. Cozy, bright, and full of cheer.
You can dress up your jars with a simple ribbon, a sprig of evergreen, and a handwritten label. Include serving suggestions on the tag, like “Mix with sparkling water or orange juice for a festive drink” or “Warm and serve with a cinnamon stick for a cozy treat.”
Because the sealed jars keep beautifully, you can make them well in advance. By the time Christmas rolls around, the flavors have mellowed perfectly, making each jar a delicious reminder of the cranberry harvest and your homemade touch.
It’s the kind of upfront work that pays off all season long. Simple, heartfelt, and made from the best ingredients.
Can I use the raw pack method instead?
Great question! You can, but the hot pack method tends to produce better flavor and fewer floating berries since the juice and fruit are heated before processing.
Do I need to a pressure canner?
While pressure canning is great for low-acid foods, it’s not needed here. Cranberries are high acid foods, making water bath canning the preferred way.
Can I reduce the sugar or use substitutes?
You can use sugar substitutes, but note that they may change the flavor and texture. Some prefer to make this unsweetened and sweeten to taste later with honey or juice blends.
Why not just buy store-bought cranberry juice?
Most store-bought cranberry juice contains high fructose corn syrup or artificial sweeteners, and it’s often highly diluted. Making your own allows you to control how much sugar goes in and create the homemade juice flavor that’s unmatched.
Homemade Cranberry Juice with Whole Berries
Canning your own cranberry juice is such a rewarding canning process. And it makes a lovely pantry staple for the holiday season. Whether you’re sipping it cold, mixing it into fruit juice blends, or serving it warm with spices, this homemade cranberry juice recipe captures the freshness of your own cranberries like nothing else.
References
Ball. Water Bath Canning.
National Center for Home Food Preservation. Canning Cranberries.
It’s a colorful and delicious way to enjoy cranberries.