The 1901 Cookbook Archive
No. 3351 — Cranberry Juice
English historical translation of Molokhovets recipe No. 3351 from the 1901 Russian cookbook, retaining original methods and measures.
Let cranberries freeze thoroughly, then bring them into a warm room and pound.
Place in a jar or pot with an opening in the bottom, or in a triangular cloth bag, with a cup underneath to collect the juice as it slowly drains.
Bottle the juice directly, or boil it three times with sugar, using ¼–¾ pound sugar per bottle juice.
Freeze the cranberry pulp remaining in the bag again, pound it and strain once more as above; bottle this second extraction separately.
Historical editorial note: The historical optional unheated bottling process is not a validated contemporary preservation method.
Original source: Read Russian recipe No. 3351. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.