CRANBERRY JUICE
4 to 6 servings
Combine in a medium saucepan:
- One 12-ounce bag cranberries
- 3 cups water
Cook over medium heat until the skins pop, about 5 minutes. Strain through a cheesecloth-lined sieve into a medium saucepan, squeezing to extract all the juice from the berries. Bring to a boil and add:
- ⅓ to ½ cup sugar, to taste
- (6 whole cloves)
Cook for 2 minutes. Remove from the heat and cool (removing the cloves, if they were used). Add:
- ¼ cup orange juice or 1 tablespoon lemon juice
Chill thoroughly. Garnish with:
- Lime slices