part cranberry juice
Rich in vitamin C, anthocyanins, and polyphenols—antioxidants associated with anti-inflammatory properties. Low in natural sugars unless sweetened, and contains quinic acid, which may support urinary tract health.
About
Cranberry juice is the liquid extracted from the cranberry (Vaccinium macrocarpon), a small red berry native to North America that grows in acidic bog environments. The juice is characteristically tart and sharp, with a deep red to crimson color derived from anthocyanin pigments. Most commercial cranberry juice is not pure juice but rather a blend with water and sweeteners, as the raw juice is extremely acidic (pH 2.3–2.5) and astringent, making it unpalatable in concentrated form. Pure cranberry juice contains approximately 85–90% water, with the remainder comprising sugars, organic acids (primarily citric and malic acid), and phenolic compounds.
Culinary Uses
Cranberry juice serves multiple culinary functions, ranging from beverage bases to sauce ingredients. It is commonly consumed as a mixed drink (often with vodka or rum), blended into smoothies, or diluted as a refreshing non-alcoholic beverage. In cooking, it is used to prepare cranberry sauce—a traditional accompaniment to poultry, particularly in North American holiday meals. The juice also features in glazes, marinades, and vinaigrettes, where its acidity and tartness balance rich proteins and fatty dishes. In baking, small quantities are incorporated into sauces and fillings.