Name: Cranberry Juice
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 Quarts Cranberries; 2 Quarts water; Granulated Sugar (Optional)

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Homemade cranberry juice is a delicious and healthy way to preserve the taste of the season. With its vibrant color and tart-sweet flavor, it’s a favorite for holiday meals or refreshing drinks year-round. Learning how to can cranberry juice not only ensures you’ll always have some on hand, but it also allows you to skip the artificial ingredients often found in store-bought options.

If you enjoy preserving other cranberry treats, you might love making your cranberry jelly too: Canning Jellied Cranberry Sauce Recipe. Canning is simpler than you might think, and this guide will walk you through everything you need to know to get started.

Cranberry Juice

Cranberry juice is known for its vibrant color and tart flavor, it’s as versatile as it is nutritious. Whether you’re making refreshing beverages or experimenting in the kitchen, cranberry juice deserves its place on your shelf. My husband loves to use this cranberry juice as a flavoring when he makes sparkling water with his Drinkmate Sparkling Water Maker. That is why I can cranberry juice in the smaller jars so he can easily use them for his drinks.

Nutritional Value

Cranberry juice isn’t just delicious—it’s also packed with nutrients your body will love. It’s loaded with Vitamin C, which supports your immune system and helps your body absorb iron. It’s also a good source of antioxidants, which can protect your cells from damage caused by free radicals.

One notable compound in cranberries is proanthocyanidins (PACs). These natural plant chemicals are known to help prevent certain bacteria from sticking to the lining of your urinary tract, making cranberry juice a popular choice for supporting urinary health. It’s no wonder that cranberry juice is often considered both a tasty treat and a health booster.

Culinary Uses

Cranberry juice works well beyond the glass. Its tangy flavor makes it excellent for cooking, baking, and even canning. Here are a few favorite ways to use it:

Refreshing Beverages: Swap plain water for cranberry juice in cocktails, mocktails, or even an iced tea blend for an added burst of flavor.
Glazes and Sauces: Its tartness pairs beautifully with meats like turkey or ham. Try mixing cranberry juice with honey or balsamic vinegar for a flavorful glaze.
Baking: Use cranberry juice in muffins, cakes, or bread for a moist texture and a hint of that signature zing.

Have leftover cranberry juice after making your cranberry juice recipe? Don’t let it go to waste! Incorporating it into other recipes ensures that not a drop goes unused.

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Preparation for Canning Cranberry Juice

Preparing for canning is all about setting yourself up for success. Taking care of every detail before you start ensures a smooth process and a safer, tastier end product.

Selecting Quality Cranberries

Using fresh, high-quality cranberries is the first and most important step in your cranberry juice recipe. The better your berries, the better your juice.

Check for Bright Red Berries: Aim for cranberries that are firm, plump, and vibrant red. They should have a glossy sheen without any dullness.
Avoid Soft or Discolored Spots: Toss away cranberries that are squishy, bruised, or have blemishes. These are signs of aging or mold.
Use the Bounce Test: Did you know fresh cranberries bounce? Drop them on a hard surface—if they spring back, they’re still fresh.
Buy in Season: Cranberries are harvested in the fall, typically from late September through November. Shopping in season will help you get the freshest crop.

If you’re interested in preserving cranberries in other creative ways, explore this seasonal treat: Canning Cranberry Sauce (Whole Cranberries).

Ingredients Needed

This recipe comes from the Ball Blue Book Guide to Preserving 38th Edition. It will yield about 2 quart jars or 4 pint jars of Cranberry Juice. This is a multiple-day recipe as you must allow the cranberry juice to stand in the refrigerator after straining. You only need 2 ingredients to make this recipe.

2 Quarts of Cranberries (about 2 to 2 1/2 lbs)
2 Quarts of Water
Sugar (Optional)

Equipment Needed

Here is the equipment I used to make this recipe:

Want to learn more about the must-have tools for food preservation? Check out this guide on Essential Tools for Water Bath Canning.

Mason jar sitting on a cork trivet filled with cranberry juice.

Canning Process for Cranberry Juice

Canning cranberry juice at home is a rewarding way to enjoy its vibrant flavor all year long. From extracting the juice to sealing the jars, the process is simple with the right tools and steps. This section breaks down the essentials, ensuring both safety and flavor are preserved. This is a multiple-day recipe as you must allow the cranberry juice to stand in the refrigerator after straining.

Juicing the Cranberries

Extracting the juice is the first step in creating your homemade cranberry juice recipe. Here’s how to do it effortlessly at home:

Clean the Cranberries: Start by rinsing your fresh cranberries thoroughly under cold running water. This removes dirt and debris. Discard any crushed, bruised or diseased cranberries.
Cook the Berries: Combine the cranberries and water in a large stainless steel pot. Cook over medium-high heat until the cranberries burst open. I have also used a Steam Juicer to juice my cranberries for this recipe. If you have a Steam Juicer this allows you to get nice clear juice with less sediment.
Strain: Strain the cranberry mixture through a damp jelly bag or several layers of cheesecloth to extract the juice.
Refrigerate: Let the juice stand in the refrigerator for 24 hours to allow the sediment to settle.

Water Bath or Steam Canning Technique

Cranberry juice is naturally high in acid, making it perfect for the water bath or steam canning method.

Wash your jars and lids in warm soapy water. Make sure there are no chips or bubbles in your jars.
Prepare your canner

Using a Water Bath Canner

Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

Using a Steam Canner

Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Put the lid on your steam canner and start your stove.

Strain Cranberry Juice a Second Time

You are going to strain the juice again through a cheesecloth or a jelly bag. Ladle Juice from the container through the strainer cloth or bag into a liquid measuring cup, being careful not to disturb sediment on the bottom of the container. Measure the Juice so you know the quantity you have after straining.

Heat Juice

In a large, stainless steel pot, add your measured juice. Optional: Add 1/4 to 1/2 cup of sugar for each quart of juice you measured.
Heat juice for 5 minutes at 190℉. Do not boil the juice.

Canning Procedure

Once you have hot jars and hot juice

Using a Water Bath Canner

Remove the water bath canner lid. Remove your jars from the boiling water one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.

Using a Steam Canner

Remove the steam canner lid. Remove your jars from the steam canner one at a time using your jar lifter.

Fill Jars

Ladle hot juice into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer).
Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight. Repeat until all sauce is used.
Place jars back in the canner with your jar lifter.

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Processing Cranberry Juice

Using a Water Bath Canner

Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process pint jars or quart jars for 15 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.

Using a Steam Canner

Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.

Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.

Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.

The processing times for steam canning are the same as for water bath canning. Process pint jars or quart jars for 15 minutes.

Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.

When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.

Carefully remove the lid by tilting it away from you to avoid steam burns.

Three mason jars of cranberry juice sitting in a steam canner base.

Storing Canned Cranberry Juice

Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

By following these steps, you can keep your cranberry juice fresh and flavorful long after the harvest season. For more canning safety tips and resources, visit Safe and Tested Canning Resources.

Canning cranberry juice at home is a fantastic way to savor its unique tart flavor while ensuring you have a fresh, nutritious option on hand year-round. Give canning cranberry juice a try.

Additional Cranberry Canning Recipes

Cranberry Rum Sauce

Cranberry Jelly

Apple Pear Cranberry Pie Filling

Cranberry Sauce

Cranberry Raspberry Jam

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Cranberry Juice

This Cranberry Juice Recipe comes from The Ball Blue Book Guide to Preserving 38th Edition.

Yields Quart Jars

Prep Time 5

Cook Time 25

Water Bath or Steam Canning Processing Time 15

Total Time 45

Equipment

Ingredients

2 Quarts Cranberries
2 Quarts water
Granulated Sugar Optional

Instructions

This is a multiple-day recipe as you must allow the cranberry juice to stand in the refrigerator after straining.
Wash cranberries under cold running water and drain. Discard any crushed, bruised, or diseased cranberries. Aim for cranberries that are firm, plump, and vibrant red. They should have a glossy sheen without any dullness.
Combine cranberries and water in a large stainless steel pot. Cook over medium-high heat until the cranberries burst open. I have also used a Steam Juicer to juice my cranberries for this recipe. If you have a Steam Juicer this allows you to get nice clear juice with less sediment.
Strain the cranberry mixture through a damp jelly bag or several layers of cheesecloth to extract the juice.
Let the juice stand in the refrigerator for 24 hours to allow the sediment to settle.
After 24 hours. Wash your jars and lids in warm soapy water. Make sure there are no chips or bubbles in your jars.
Prepare your canner
Using Water Bath Canner:
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Using a Steam Canner:
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Put the lid on your steam canner and start your stove.
You are going to strain the juice again through a cheese cloth or a jelly bag. Ladle Juice from the container through the strainer cloth or bag into a liquid measuring cup, being careful not to disturb sediment on the bottom of the container. Measure the Juice so you know the quantity you have after straining.
In a large, stainless steel pot, add your measured juice. Optional: Add 1/4 to 1/2 cup of sugar for each quart of juice you measured.
Heat juice for 5 minutes at 190℉. Do not boil the juice.
Once you have hot jars and hot juice.
Water Bath Canner:
Remove the water bath canner lid. Remove your jars from the boiling water one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid. Remove your jars from the steam canner one at a time using your jar lifter.
Ladle hot juice into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer).
Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight. Repeat until all sauce is used.
Place jars back in the canner with your jar lifter.
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process pint jars or quart jars for 15 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process pint jars or quart jars for 15 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.