Cranberry juice

Cranberry is an evergreen shrub of the heather family, which prefers humid habitats. The benefits of cranberries are an inexhaustible quantity, these ruby ​​berries are able to cure many ailments ranging from caries and ending with depriving, and also to replenish the stock of necessary vitamins in the winter. However, the miracle of the berry does not have special taste qualities: sour bitter, "medical" taste is unlikely to be someone's liking. However, you can replenish the stock of necessary vitamins and amino acids by drinking a glass of sweet cranberry juice per day. But here's how to make cranberry juice, while preserving all the useful substances, we'll tell you in this article.

How to cook cranberry juice?

Cranberry juice can be prepared both from fresh, ripe berries, and from frozen. In the first case, the berries must first be kneaded with a pestle, or a spoon in a non-metallic bowl, and the resulting gruel should be slightly warmed, so that the juice is more easily separated from the pulp.

If you decide to use frozen berries for juice, they do not require preliminary heat treatment, it is enough just to thoroughly crush them and squeeze out the juice.

It is most convenient to squeeze berry juice through 2-3 layers of gauze, over a colander. The resulting drink is consumed immediately, or sterilized and preserved by adding a little honey or sugar. The juice prepared in this way is good for medicinal purposes, but it has a notorious specific taste, so those who dislike it advise the following recipe.

Ingredients:

For juice:

• cranberry - 1 kg;
• sugar - 1 kg.

For syrup (30%):

• sugar - 700 g;
• water - 300 ml.

Preparation

Berries are washed, placed in enameled dishes and covered with sugar. We leave in the refrigerator for 12-14 hours. After the time has elapsed, merge the resulting juice into a separate bowl, and the remaining berries are filled with 30% sugar syrup, prepared in advance, and leave it for 4-6 hours. Then again merge the resulting juice, mixing it with the earlier made. The mixture is put on the stove and boiled, removing the foam. When the foam ceases to form, we pour the juice over the containers and close them properly.

The remaining berries can be poured with water and cook for about an hour. The resulting fruit is usually mixed with juice to increase the amount of the latter. Preparation of cranberry juice on this recipe will take more time, but such a drink will be sweeter, and its yield - more.

Cranberry juice is a universal recipe that will fill your body with essential vitamins, acids, micro- and macro elements at any time of the year.