Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 16 cups
- 2 lbs cranberries about 900 g, fresh or frozen
- 2 cups sugar about 500 g
- 1 gallon water about 4 liters
Rinse the cranberries and drain.
Place the smashed cranberries in cheesecloth and squeeze the juice out into a non-oxidizing container.
Take the cranberry cake out of the cheesecloth and place into a big pot, then add the sugar and the water and stir.
Bring to a boil and cook for 5 minutes, then remove from the heat and let cool down.
Pour through a couple of layers of cheesecloth into a gallon container fitted with a funnel. Add the juice.
Place in a fridge and let chill completely before serving.
Calories: 123kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 48mg | Fiber: 3g | Sugar: 27g | Vitamin A: 35IU | Vitamin C: 7.5mg | Calcium: 12mg | Iron: 0.2mg