This step-by-step guide to canning cranberry juice is quick and easy. We’ll show you how to safely preserve cranberry juice using the hot pack method and a water bath canner.
When cranberry season arrives, there’s nothing better than turning a fresh harvest into homemade cranberry juice that tastes bright, tart, and perfectly sweetened to your liking.
Not only does this simple method produce delicious homemade juice, but it also fills your pantry with wholesome goodness. We don’t use high fructose corn syrup and artificial sweeteners wither. And it makes a beautiful, thoughtful gift for the holiday season.
Make Your Own Cranberry Juice with Frozen or Fresh Cranberries
- Flavor: Fresh, whole berries make a juice that’s far richer than store-bought cranberry juice.
- Control: Adjust the amount of sugar to taste or try natural sweeteners like honey or maple syrup.
- Shelf-Stable: Sealed jars store safely in a cool dark place for months.
- Versatile: Drink it straight, dilute for a lighter juice, or use in cocktails, punches, or cooking.
Here in Wisconsin, we’re lucky to have plenty of fresh cranberry growers, and when the cranberry harvest is underway, it’s the perfect time to make this recipe. Using local, freshly picked berries gives the juice unmatched flavor and helps support local farms.
Step-by-Step Guide to Canning Cranberry Juice
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Kitchen Essentials
Ingredients
- 4 Cups Cranberries fresh or frozen whole cranberries
- 4 Cups Water enough to fill the jars leaving 1-inch headspace
- 1 Cup Sugar adjust the amount of sugar to taste
Instructions
Step 1: Wash the Cranberries
- Rinse your fresh cranberries under cold water, adding a small splash of white vinegar to remove dirt or residue. Discard any soft, mushy, or discolored berries. Good cranberries are firm and deep red, while bad ones feel watery or limp.4 Cups Cranberries
Step 2: Cook the Cranberries
- In a large stock pot, combine cranberries and water. Bring to a full rolling boil, then simmer 5–10 minutes until the berries pop open and release their juice.4 Cups Water
Step 3: Strain the Juice
- Pour the mixture through a jelly bag or double layer of cheesecloth into another pot. Let it drip naturally. Don’t press, or your juice may become cloudy. Reserve the cranberry pulp for sauce, muffins, or compost.
Step 4: Sweeten the Juice
- Return the strained juice to the pot. Stir in sugar to taste. Add any additional flavorings like a cinnamon stick, whole clove, or a splash of orange juice or apple juice. Keep the juice hot but not vigorously boiling.1 Cup Sugar
Step 5: Fill the Jars
- Pour the hot juice in the jars, leaving 1 inch of headspace. Wipe jar rims with a vinegar-dampened towel, and secure lids fingertip tight.
Step 6: Process the Jars
- Place jars in your water bath canner, covered with 1–2 inches of hot water. Bring to a full rolling boil, and process for 25 minutes. Adjust for higher elevations if needed. Carefully remove the hot jars with a jar lifter and set on a clean towel to cool. Listen for the satisfying “ping” of the lids sealing.
Step 7: Cool and Store
- Allow jars to cool at room temperature. Check seals before storing in a cool dark place.
- Sealed jars can last up to a year. Once opened, refrigerate and use within a week.
Your Own Private Notes
Notes
Supplies You’ll Need
- Large stock pot or large saucepan
- Water bath canner
- 2 quart jars or 4 pint jars, with screw bands and new lids
- Jelly bag or double layer of cheesecloth
- Canning funnel, ladle, and measuring cups
- Clean towel or damp towel
- Jar lifter
Nutrition
Storing Cranberry Juice
Sealed jars can last up to a year. Once opened, refrigerate and use within a week.
Optional Freezing
If you’d like, this cranberry juice can also be frozen in freezer-safe containers, leaving a bit of space at the top for expansion. This works well if you want to store juice for longer than a year.
With these simple storage tips, your juice will stay fresh, delicious, and ready to enjoy whether it’s for a cozy winter drink, a holiday gathering, or as a thoughtful gift.
Recipe Tips & Variations
- Reduce sugar for a tart, lighter juice or add more for a sweeter flavor.
- Experiment with spices like ginger or allspice for unique twists.
- Use leftover cranberry pulp in baked goods or sauces.
- Dress jars for gifts with a ribbon, evergreen sprig, or handwritten label.
Do you need to let the juice settle before canning?
About Letting the Juice Settle. After cooking and straining, some cranberry juice may still contain fine sediment or pulp, which can make the juice cloudy.
Letting the juice settle in the refrigerator for 24–48 hours allows the heavier particles to sink to the bottom.
When you’re ready to can, you can carefully pour the juice off the top into a saucepan, leaving the sediment behind.
This helps produce a clearer, more polished juice, similar to what you see in store-bought bottles. The sediment can be discarded or used in baked goods, sauces, or smoothies, so nothing goes to waste.
Do you need to do this?
- No, it’s not strictly necessary. You can proceed directly to canning after straining, especially if you don’t mind a slightly cloudy, more rustic juice.
- Yes, if you want a clearer, traditional-looking juice for gifts or a polished presentation.
Final Thoughts
This step-by-step guide shows how simple it can be to make homemade cranberry juice that’s wholesome, flavorful, and perfect for farmhouse kitchens. From the popping berries to the satisfying “ping” of sealed jars, it’s a rewarding way to preserve the harvest and enjoy the taste of fresh cranberries all year long.
My family loved this!