- 2 quarts of water
- 8 cups of fresh or frozen cranberries
- 1-1/2 cups of sugar
- 1/2 cup of lemon juice
- 1/2 cup of orange juice
Place cranberries and water in a large cooking pan, bring to a boil, reduce heat to a summer, cover, and cook about 20 minutes, or until the berries begin to burst. Strain the berries and water through a fine strainer lined with cheesecloth, pushing with a spoon to extract all of the juice. Return the cranbery juice to the cooking pan and add the sugar, lemon juice, and orange juice. Bring mixture to a boil, then cook and stir until the sugar is dissolved. Remove from heat and allow the juice to cool. Pour cooked juice into a pitcher, cover, and refrigerate until chilled.
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