raw honeymaple syrup, stevia, or other favorite sweetener, to taste (optional)
Place cranberries and water in a pot and bring to a boil.
Turn the heat down and allow the cranberries to simmer for about 20 minutes. The berries should pop open, and the water will turn a bright red.
Pour the mixture through a fine sieve.
Add sweetener to taste. I drink mine completely unsweetened, but most find it too tart. Freshly-squeezed lemon or orange juice also helps to brighten the flavor of your cranberry juice.
Although the strained cranberry “pulp” in this recipe has lost much of its nutrients and flavor into the water, I can’t bear to throw it away. Instead, I use it to add a little extra moisture and flavor to muffins or breads.
Homemade Cranberry Juice: Stovetop Version https://traditionalcookingschool.com/food-preparation/recipes/how-to-make-homemade-cranberry-juice-why-you-should/