Homemade Cranberry Juice

Saucepan Method

1. Place water and cranberries in a saucepan. Bring water and cranberries to a boil. Reduce the heat--cover and simmer for 10-20 minutes or until the berries begin to pop.
2. Alternatively, during the last few minutes of boiling, mash the cranberries well. You'll end up with almost no pulp and a thicker juice.
3. Let cool a bit. Strain the berries through a fine strainer, pressing the mixture with a spoon. Save cranberry pulp for later use. See notes for ways to use this.
4. Return cranberry juice to the pan. Stir in the sweetener, lemon juice, and salt. Bring to a boil. Cook and stir until sweetener is dissolved.
5. Remove from the heat. Cool and transfer to a pitcher. Refrigerate until chilled, or pour over ice and serve immediately.

Slow Cooker Method

1. Wash cranberries. Put cranberries and lemon juice in the slow cooker.
2. Add water to the slow cooker--just enough to barely cover the berries.
3. Add sweetener of choice.
4. Cook on high for 4-5 hours.
5. If desired, mash the cranberries to extract more juice and cook an additional 30 minutes.
6. Strain the liquid from the berries.
7. Allow the juice to cool. Refrigerate until cold and serve, or serve over ice immediately.

Blender Method

1. Place cranberries and water into blender.
2. Blend on high until well blended and the resulting mixture is completely smooth.
3. Strain out the juice using a fine mesh strainer, pressing the contents against the edge of the strainer with a spoon or spatula.
4. Return the juice to the blender. Add the sweeteners and lemon juice and blend again.
5. Refrigerate until cold or serve over ice immediately.

Powder Method

1. Mix 2 tablespoons of powdered cranberry juice in a cup of water.
2. Stir well to combine. A frother can be used for easier blending, or you could put the water and powdered juice in a blender and blend 'til combined. One other option is to heat the water first, then add the powder, and stir until combined.