Cranberry juice cocktail is produced from the thawed cranberries. Thawed
cranberries are put through a tapered screw extractor. A yield of 66 –
70% of juice is obtained from each 100 kg of fruit. The juice is diluted
with an equal volume of water and sugar is added to bring the specific
gravity up to 15° Brix.
The juice is then clarified and filtered. Mostly membrane clarification
and filtration are used for cranberry juice. The juice is then heated to
185° F (85° C) to inactivate enzymes and thus prevent further action
during storage.
The hot juice is then filled into bottles or cans (must be lined with
fruit lacquer), and the containers are sealed and turned on their sides
to cool. Fruit lacquers are used since cranberry juice is very corrosive
to tin plate.
Production of cranberry juice
