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Try Homemade Cranberry Juice

Photo by LYNN KESSEL

This simple homemade cranberry juice is an excellent way to begin a Christmas Eve or healthy morning tradition.

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By LYNN KESSEL

The Tampa Tribune

Published: December 24, 2008

We all have our Christmas Eve rituals.

Mine are taking a drive to see glittering lights, pulling out the stops for a big buffet with friends and family, and leaving a note for the jolly fat man next to a plate of homemade cookies. For me, it just wouldn't be Christmas Eve without all three.

One thing for sure never changes. I ditch the calorie counting and guilty conscience for this special evening. There's no way I'm going to miss one bite or sip of all that food and drink! I've waited 12 long months for a glass of cold eggnog dusted with freshly grated nutmeg.

This year, though, I might be departing from my obligatory nod to 'nog and initiate a new custom - homemade cranberry juice.

After Thanksgiving, I stored a left-over bag of fresh cranberries in the fridge. Then recently, I found an interesting recipe for homemade cranberry juice on the Internet that I thought I'd try. Adding my own twist, I began wondering the same thing Miranda Hobbes did in "Sex in the City." Why did I ever stop drinking Cosmopolitans?

A few summers ago, we rented all six seasons of Sex in the City and ran through the entire series in as many weeks. To make our viewing experience authentic, each evening I'd whip up some Cosmopolitans to go along with the show. Once our summer marathon concluded, though, so did the Cosmos. Good thing, too. Although all that vitamin C does the body good, my jeans were starting to feel a bit snug.

Anyhow, back to the cranberries.

Commercial versions of cranberry juice usually contain too much sugar. I made my own from scratch by cooking and straining the berries, and then sweetening the juice to my liking. You can also drink it unsweetened.

Cranberries freeze well, up to one year. If you're not sure that your cranberries are fresh, just drop a couple of them. If they bounce, they're fresh. If not, you should pitch them.

You can substitute frozen cranberries in most recipes calling for fresh ones. Just don't wash the berries before freezing them. I suggest first wrapping the berries in a plastic bag before placing them in the freezer. When you're ready to use them, rinse and use the berries as if they're fresh.

This holiday juice is a breeze to make. Be sure to use only stainless steel, glass or porcelain cookware, though. The acid content of cranberries reacts with aluminum, causing it to discolor.

Cook your berries only until they pop. Overcooking makes them bitter. Enjoy.

P.S. With my usual plate of special cookies this year, I'll be replacing the traditional glass of milk with a tall flute of unsweetened cranberry juice - of course, without the vodka because Santa doesn't have a designated driver.

Merry Christmas, everyone.

FRESH CRANBERRY JUICE

12-ounce bag fresh or frozen cranberries

1 quart water

Wash and drain fresh or frozen cranberries. Combine cranberries and water in a large a large non-aluminum pot. Bring to a boil. Reduce heat and cook until berries burst.

Strain juice through a fine strainer lined with cheese cloth. Sugar can be added to juice to your taste or left unsweetened. If adding sugar, reheat juice until it is almost but not boiling. Pour into container. Allow to cool before refrigerating.

Source: Recipe adapted from www.chefdecuisine.com.>

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