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Classic cranberry juice
Our grandmothers knew the recipe for making a classic cranberry juice and served them to their grandchildren during the flu and cold season. And this is a very good idea! Firstly, cranberries contain a huge amount of vitamins, including ascorbic acid, which helps to strengthen the immune system. Secondly, this berry is considered a natural antibiotic, because it has a detrimental effect on a huge number of bacteria. Finally, thirdly, the use of cranberry juice in itself helps to remove excess fluid and improve metabolism. The benefits are obvious! Moreover, cranberry juice is prepared very simply, but it turns out so tasty that they definitely won’t have to persuade anyone to “treat”.
How to cook Classic cranberry juice
Step 1
Prepare cranberries. Sort the berries, then put in a colander and rinse gently with running water. Place on paper towels to dry cranberries.
Step 2
Transfer the prepared berries to a metal sieve set over a bowl. Pound the cranberries with a wooden pusher to release the juice. Transfer the pomace to a saucepan.
Step 3
Pour cranberries in a saucepan with drinking water and place on the stove. Bring to a boil over medium heat and simmer for 10 minutes. Remove the saucepan with cranberries from the stove and close the lid. Leave for 20 minutes.
Step 4
Strain cranberry broth through gauze folded in half. Add sugar or honey to taste, as well as lemon juice. Pour in the previously squeezed cranberry juice and mix. Let cool.
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