Cranberry juice
Description
The method of preparing viburnum juice is quite simple. For every kilogram of viburnum, use 200 grams of sugar and 1 cup of water. The viburnum berries should be cleaned from debris, stems, and any old or damaged berries. Then place the berries in a colander and hold them over steam for 5 minutes so they release juice more easily and lose their bitterness. Next, turn the berries into a puree using a blender or by pressing through a sieve. To extract the juice from the puree, strain it. The remaining pulp should be covered with water, boiled for 5–10 minutes, and then strained again. Combine the hot infusion with the strained juice heated to 80–90°C, add sugar, stir with a wooden spoon, and pour the mixture into jars. Pasteurize and seal the jars. Half-liter jars should be pasteurized for 5 minutes, and 1-liter jars for 10 minutes.