The very best version of cranberry juice is made with wild cranberries, but if you can’t find them, the cultivated version in the grocery stores is very similar and still possesses much of the beneficial phytochemistry of its wild predecessor.
Cranberries contain antioxidants, antimicrobial compounds, vitamin C, manganese, vitamin E, vitamin K1 and potent flavonol polyphenols. Most people know that cranberry juice is good for people that have reoccurring urinary tract infections. The reason this is true is because cranberries help prevent bacteria from adhering to the epithelial cells of our urinary tract and also the enamel of our teeth, as well as bacteria like H. pylori from our stomach lining. Cranberries are rich in soluble fiber, which helps our body excrete heavy metals and also slows the absorption of glucose. Cranberries are good for your heart as well, lowering bad cholesterol, raising good cholesterol, and lowering blood pressure.
Making your own cranberry juice is as easy as 1, 2, 3.
1. Forage wild cranberries or buy a bag at your local grocery store.
2. Boil cranberries with water and strain out the skin of the berry.
3. Add a very small amount of sweetener to the warm cranberry juice and bottle for later consumption.
- 12 oz. bag of cranberries
- 24 oz. water
- 2 tablespoons pure maple syrup
Pour cranberries and water into a large pot and bring to a boil. Stir and mash the berries to encourage the popping of the berries in the hot water. Strain the berries out using a colander and squeeze as much of the juice from the berries as possible. The colander will leave the skins but include the pectin in the juice.
Pour the juice back into the pot and stir in pure maple syrup. Pour juice into a bottle and chill. The juice will be pulpy so make sure you shake it up before drinking!