Homemade Cranberry Juice
- Course: Beverage
- Features: Holiday (Christmas)
Summary:
Delicious and wonderful in a wide range of cocktails, including the famed (or infamous) Cosmopolitan. Bartender Todd Thrasher advises not to add heat to the cranberries at any point in this process: They contain a lot of pectin, and the juice will gel when heated.
MAKE AHEAD: The juice can be refrigerated for 2 to 3 days.
Makes about 2 quarts
Ingredients:
- 72 ounces (six 12-ounce bags) fresh cranberries, rinsed and stemmed as needed
- 1 1/2 cups sugar
- 6 cups water
Directions:
Have a chinois or fine-mesh strainer at hand.
Combine the cranberries, sugar and water in a large bowl; toss to coat.
Working in several batches, transfer the mixture to a blender and liquefy briefly, then strain through a chinois into a separate large bowl, pressing to extract as much juice as possible. Repeat to blend and strain all of the mixture, discarding the solids. Transfer to an airtight jug and refrigerate for 2 to 3 days.
Recipe Source:
From bartender Todd Thrasher of Restaurant Eve, the Majestic and PX in Alexandria.
E-mail the Food Section with recipe questions.
(Jonathan Ernst for The Washington Post)
