For this recipe, I use a ratio of one 12 oz bag of frozen cranberries to one quart of water. Since I usually make the juice three quarts at a time, I use three bags of frozen cranberries.

Put the water and the cranberries in a large pot, and bring the water to a boil. Listen for the cranberries to start popping. When you hear that, turn the heat down to a simmer and mash the cranberries. I use a potato masher. When the berries are mashed up, strain the water into another bowl or pot using a fine colander or a strainer with a handle. If you want to add sugar, do it now so it will melt easily. Honey or agave syrup are great sugar substitutes. Cool the liquid, then pour it into your pitcher or bottle.

The great thing about this recipe, and about making your juice from scratch, is that you save a phenomenal amount of calories. A three-quart bottle of store bought juice contains 1320 calories, and is only 30% juice. It also has a whopping 312 grams of sugar. Three quarts of homemade juice only has at most 530 calories and 36 grams of sugar. That’s not per serving, that’s in the entire batch. I say “at most” because you don’t drink the mushed cranberries, and I’m not sure how many sugars and calories leach out into the juice. The best part is it’s 100% juice. The only real downside is the cost: the store bought juice is about $5.89, and the homemade juice costs about $9. (Each back of cranberries is about $2.99).