Homemade Canned Cranberry Juice

Homemade Canned Cranberry Juice
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Prep Time 10 mins
Cook Time 1 d 1 hr
Total Time 1 d 1 hr 10 mins
Course Drinks
Cuisine American
Servings 10


  • 3 lbs cranberries
  • 7 qts water
  • Sugar to taste


  • Cooking - In a stockpot simmer the cranberries with 4 quarts of the water until most of the berries pop. Strain through a wire mesh strainer. Set aside the juice that has been extracted and add the pulp back to the pan and add an additional 2 quarts of water.
  • Simmer another 5 minutes, strain as before reserving the juice and adding back the pulp. Add another quart of water, repeat simmer for 5 minutes and strain one last time through cheesecloth.
  • Add last quart of juice just strained and add the sugar in small quantities heating on low till you get the right flavor. Remove from heat.
  • Filling jars - Fill the juice using your canning funnel into hot, sterilized pint, quart size, or half gallon canning jars.  Fill the jars to 1/4" headspace.  
  • Processing: Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 5 minutes for pints and quarts and 10 minutes for half gallons at a full rolling boil.
  • Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.  
Keyword Cranberry, Homemade Canned Cranberry Juice, Juice