How to make a cranberry tincture? It only takes two ingredients to make your own homemade cranberry tincture. If you have ever had a UTI and drank cranberry juice you have already witnessed what this berry can do for you. Cranberries are a widely known remedy for urinary tract infections for a good reason. Studies have shown that drinking cranberry juice or taking cranberry pills prevent reoccurring infections. It's important to drink a cranberry juice that does not have added sugar which can be quite tart. A cranberry tincture is a more concentrated form of cranberry and more convenient to have on hand and take.
Cranberries are also high in antioxidants. Some of these vitamins could be extracted into the tincture when using 100 proof vodka which is 50% water. Vitamin C and other antioxidants are better extracted with water or vinegar than alcohol.
How to make cranberry tincture, get your hands on some organic fresh cranberries. The Fall is when you will have the best luck finding them in the grocery store. When I see them I buy multiple bags and throw a few in the freezer.
Ingredients for Homemade Cranberry Tincture
- Fresh Organic Cranberries
- 100 proof vodka
It's important to use organic cranberries because conventional cranberries are sprayed heavily with pesticides. The process of making a tincture will also draw out the pesticides into your tincture which you do not want!
The process of making a tincture is the same for any food or herb. If you have made the Wild Rose Tincture on our blog, this will be a very familiar process.
Cranberry Tincture
Equipment
- Mason Jar
Ingredients
- 1 bag fresh organic cranberries
- 100 proof vodka
Instructions
- First rinse the cranberries and pick out any mushy ones and discard.
- Rough chop or place in a food processor for a few pulses to chop.
- Place cranberries in a large, clean glass jar and pour the alcohol ensuring that the berries covered.
- Close and label your jar with the name of the herb, solvent, and the date.
- Shake the jar for 1-2 minutes.
- Store in a cool dark place for at least 10-14 days (or longer), shaking the jar every 1-2 days.
- After 14 days you are ready to strain out the herbs. Pour the jar through a mesh strainer or cheesecloth. (There are some new fancy tools for this I have found like this herb press that helps make it less messy and extracts every last drop).
- Squeeze out the herb to get all remaining liquid.
- Discard or compost your cranberries (or you can use them in other recipes)
- Pour your finished tincture into a clean dark class bottle using a funnel.
- Close and label your jar with the name and date of your tincture.
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