Cranberry magic
Day one of fresh cranberry juice
The Pacific Northwest boasts a unique climate that is highly advantageous for agriculture, characterized by mild temperatures, ample rainfall, and rich, fertile soil. This region is particularly renowned for growing crops like berries (including blackberries, raspberries, and blueberries), apples, and hazelnuts, which thrive in its temperate conditions. One noteworthy area is the Long Beach Peninsula, famous for its fresh cranberries. We source fresh cranberries from private farms offering their organic goods in their roadside stands. We do this only during daylight hours however, as the mosquitoes are a formidable force at dusk. Cranberries flourish here due to the region's cool, wet winters and warm, dry summers, which create the ideal environment for both bog-loving berries, and mosquitoes. The Peninsula's sandy, acidic soil makes it one of the top cranberry-producing areas in the United States. This combination of climate and soil conditions makes the Pacific Northwest a haven for diverse, high-quality agricultural produce.
This year we made sweetened and unsweetened cranberry juice in half gallon mason jars with distilled water. We dated them and turned the jars top to bottom, bottom to top, once daily. In several jars we added fresh pear slices, to see what the natural sugar might do to the juice. Fresh, unsweetened cranberry juice is a powerhouse of nutrients that offers a variety of health benefits. It's loaded with antioxidants, including vitamin C, which can help boost the immune system. This juice also contains compounds like proanthocyanidins, which have been shown to prevent urinary tract infections (UTIs) by inhibiting bacteria from adhering to the urinary tract lining. That alone is incentive to want to make fresh cranberry juice, but cranberry juice is also known for its anti-inflammatory properties, which may contribute to heart health by improving blood vessel function and reducing the risk of cardiovascular disease. We’re always looking for healthy seasonal beverages as we head into fall. It’s tart flavor and numerous health advantages, makes it fun to experiment with the flavor, while supporting overall wellness.
In the kitchen, these tart berries can elevate both sweet and savory dishes, adding a burst of flavor and a pop of color. They are perfect for crafting a refreshing cranberry relish to accompany meats and sandwiches. Fresh cranberries can be baked into muffins, scones, or bars, where their tartness balances the sweetness of the baked goods. We like to put them in our sourdough with walnuts for seasonal loaves. They also shine in smoothies, salads, and jams, offering a delightful tang that complements a variety of ingredients. Beyond traditional uses, cranberries can be transformed into chutneys and salsas too.
You can find fresh cranberries at multiple road-side stands all along the long beach peninsula in Washington state typically from early October into November.
Here’s Urban Greens simple recipe for making fresh, sugar-free cranberry juice that will fill up half-gallon mason jars:
**Ingredients:**
- 1 pound (16 oz) fresh cranberries
- 8 cups (64 oz) filtered water
- Stevia, honey, pears or any other natural sweetener, to taste (optional)
**Equipment:**
- Large pot
- Fine mesh strainer or cheesecloth
- Spoon
- Half-gallon mason jars (2 jars)
**Instructions:**
1. **Rinse and prepare cranberries:** Rinse the cranberries thoroughly under cold water to remove any debris.
2. **Cook the cranberries:** In a large pot, combine the cranberries and 8 cups of filtered water. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 15 minutes. During this time, the cranberry skins will burst and release their juice.
3. **Strain the mixture:** After simmering, remove the pot from the heat. Use a fine mesh strainer or cheesecloth to strain the liquid into a large bowl, pressing the cranberries with a spoon to extract as much juice as possible. Discard the remaining solids.
4. **Sweeten (optional):** If you prefer a slightly sweet juice, you can add a natural sweetener like stevia. We added ripe pears in the photo above. Start with a small amount and adjust to taste.
5. **Transfer to mason jars:** Carefully pour the strained cranberry juice into the half-gallon mason jars, leaving some space at the top. Seal the jars with lids.
6. **Chill and serve:** Refrigerate the jars for at least 2-3 hours before serving. Shake well before pouring.
Enjoy your refreshing, homemade, sugar-free cranberry juice! This juice can be kept in the refrigerator for up to a week. 🍹
