Cranberry Lemonade Concentrate

• In a medium sized pot place your cranberries with half of the sugar and cook over low heat, stirring occasionally.
• Continue to cook until the cranberries become soft, now add the remaining sugar.
• Keep stirring until all the sugar is dissolved.
• Remove from heat.
• Place into a fine mesh strainer and push the cranberries through the sieve to extract the syrup over a glass jug or bowl.
• When you are done add the lemon juice into the bowl of extracted cranberry juice.
• Stir well and adjust taste with more lemon juice or sugar.

*do not throw away the left over cranberry pulp after extracting as you can freeze it for baking or dehydrate it to create a powder in a coffee grinder for baking, smoothies, teas etc.

*to make your drink you can add it to water or sparkling water, adjusting the water to your liking. A ratio of 1:1/2 is best.

• To can your concentrate for later use:
• Add the lemon cranberry concentrate in a small pot and bring to a boil and then bring your heat to the lowest setting to just keep your liquid hot.
• Pour your hot concentrate into hot sterilized jars, leaving 1/2 inch at top of jar.
• Wipe the rim of each jar with vinegar on a cloth and place your canning seal on top and add the ring and tighten to finger tight.
• Place your hot jars into your hot water bath and bring your water to a boil and allow to boil for 25 mins for 250 ml jars.
• Make sure each jar is covered by one inch of water. After the time is up turn off the heat and allow to sit for 5minutes and then remove the jars from water, do not tilt the jars and allow them to sit on the counter undisturbed for 24 hours.
• After 24 hours check that each jar has sealed, remove the rings and wipe down each jar, label and place in your storage for later use. Use within one year.
• Any unsealed jars can be placed in the fridge and consumed within a week.