reconstituted cranberry juice concentrate

Reconstituted cranberry juice concentrate is a beverage product made by rehydrating concentrated cranberry juice with water. Cranberry juice concentrate is produced by extracting juice from cranberries (Vaccinium macrocarpon) and removing most of its water content through evaporation, resulting in a thick, tart liquid that is shelf-stable and shelf-stable at room temperature. Reconstitution involves adding water back to the concentrate in specific ratios to restore drinkability. The resulting product is more economical and shelf-stable than fresh or pasteurized cranberry juice, though often contains added sugars or sweeteners to balance the inherent tartness of cranberries (pH 2.3-2.5). The flavor profile remains characteristically tart and slightly astringent, with a deep red color derived from anthocyanin pigments.

Reconstituted cranberry juice concentrate serves as a base for beverages, including cranberry juice cocktails and mixed drinks, particularly in North American cuisine. It is used as a flavor component in sauces for poultry and game, in marinades, and in baked goods such as muffins and quick breads. The concentrate form allows for controlled sweetness and tartness adjustment in culinary applications. In commercial food production, it serves as an ingredient in condiments, desserts, and beverages where consistent flavor and shelf stability are desired.