Fresh cranberry juice is worth learning to make for its vibrant flavor and color. We use frozen berries most of the year, and they actually make a more consistent juice than fresh, which are available only six or eight weeks of the year. A pound of frozen or fresh cranberries should give you about 2 cups juice. It is important to strain the juice through a very fine sieve. We use a fine chinois, also known as a China cap, to strain our juice. A chinois is actually a conical sieve with a very fine mesh. Use a spoon or even a pestle to press the juice through the chinois.

　　

Ingredients

make 1 quart

　　1 pound fresh or frozen cranberries, thawed if frozen

　　1/2 cup sugar

　　2 cups hot water

　　

Step 1

Wash and pick over the cranberries, discarding any stems or discolored berries.

　　

Step 2

Squeeze the cranberries through an electric juicer. Strain the juice through a very fine sieve to remove the pulp.

　　

Step 3

Combine the sugar and hot water in a pitcher. Stir briskly until the sugar is completely dissolved. Allow to cool.

　　

Step 4

Pour the cranberry juice into the pitcher and mix well.

　　

Step 5

Serve immediately over ice or refrigerate until serving time.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.