HOW LONG DOES CRANBERRY JUICE LAST RECIPES

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HOMEMADE CRANBERRY JUICE RECIPE: HOW TO MAKE IT



Homemade Cranberry Juice Recipe: How to Make It image

This refreshing and sweet homemade cranberry juice has a mild tartness level. Its jewel red color looks very attractive served in glassware. —Carol Domes, Whitehorse, Yukon

Provided by Taste of Home

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 5

2 quarts water
8 cups fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup lemon juice
1/2 cup orange juice

Steps:

  • In a Dutch oven or large saucepan, bring water and cranberries to a boil. Reduce heat; cover and simmer until berries begin to pop, 20 minutes., Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved. , Remove from the heat. Cool. Transfer to a pitcher; cover and refrigerate until chilled.

Nutrition Facts : Calories 200 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 52g carbohydrate (43g sugars, FiberContent 4g fiber), ProteinContent 0 protein.

CRANBERRY BREAD RECIPE - FOOD.COM



Cranberry Bread Recipe - Food.com image

Make and share this Cranberry Bread recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 11

2 cups fresh cranberries or 2 cups frozen cranberries, chopped
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated lemons or 2 teaspoons grated orange rind
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
1/2 cup coarsely chopped walnuts or 1/2 cup coarsely chopped pecans
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • Heat oven to 350º.
  • Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
  • Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
  • Stir in remaining ingredients.
  • Pour into pans.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes.
  • Loosen sides of loaves from pans; remove from pans.
  • Cool completely on wire rack before slicing.
  • Store tightly wrapped in refrigerator up to 1 week.

Nutrition Facts : Calories 401.8, FatContent 17.6, SaturatedFatContent 2.7, CholesterolContent 63.4, SodiumContent 344.9, CarbohydrateContent 55.4, FiberContent 1.9, SugarContent 28.8, ProteinContent 6.5

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