fluid ounces cranberry juice
Cranberry juice is rich in vitamin C, antioxidants (particularly anthocyanins and proanthocyanidins), and organic acids. Commercially sweetened varieties contain significant added sugars; unsweetened versions retain the full polyphenol content with minimal calories.
About
Cranberry juice is the liquid extract from the fruit of Vaccinium macrocarpon (American cranberry) or Vaccinium oxycoccos (European cranberry), native to North America and boreal regions respectively. The juice is typically tart, acidic, and bright red to deep purple in color, with a characteristic sharp, slightly astringent flavor profile. Commercial cranberry juice is often sweetened or blended with other juices due to the raw fruit's pronounced tartness (pH 2.3–2.6). The juice contains high concentrations of organic acids (primarily citric and malic), anthocyanins, proanthocyanidins, and other phenolic compounds that contribute both to its flavor and purported health properties.
Culinary Uses
Cranberry juice is used both as a beverage and as a culinary ingredient across multiple applications. It serves as the base for cocktails (notably the Cosmopolitan and Cranberry Vodka cocktails), smoothies, and non-alcoholic drinks. In cooking, it functions as an acidic liquid component in marinades for poultry and game, reducing sauces for duck and pork, baking applications, and as a glazing agent. The juice's tartness and natural pectin content make it suitable for jams, compotes, and preserves. In Scandinavian and North American cuisines, cranberry juice-based sauces accompany holiday meat dishes. It also appears in vinaigrettes and salad dressings for its acidity and subtle fruit character.