Cranberry juice

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Cranberry juice is the juice of the cranberry. The term, used on its own, usually refers to a sweetened version. The information below, regarding sugar content, applies ONLY to sweetened versions of cranberry juice. Unsweetened juice is available at many grocery stores and contains about 70 calories per cup.

Ways to use cranberry juice[edit]

Cranberry juice cocktail is sometimes used as a mixer with alcoholic drinks such as a Cosmopolitan, a Cape Codder (1+1/2 ounces of vodka to 4 ounces cranberry juice) or non-alcoholic drinks such as the Bog Grog (2 parts Chelmsford ginger ale [or regular ginger ale] to 3 parts cranberry juice).[citation needed] As a pure juice, it is quite tart; as with lime juice, it is seldom drunk on its own. Due to its tartness, it is often combined with sweeter juices, such as apple or grape. Another solution is to dilute it with water and add a sweetener such as sugar.

Cranberry juice and urinary tract infection[edit]

There is some evidence that long-term use of cranberry juice might help prevent symptomatic urinary tract infections, but also that people do not tend to persist in taking it over long periods.[1] There is no significant difference between cranberry juices and capsules. It is thought to prevent adhesion of bacteria such as E. coli to the urinary tract, by inducing changes to their fimbriae.[2]

Nutritional information[edit]

1cup of cranberry juice (253 mL) contains the following nutritional information according to the USDA:[3]

  • Calories: sweetened -116; unsweetened - 70
  • Fat: sweetened - 0.33 grams; unsweetened - 0.0 grams
  • Carbohydrates: sweetened - 30.87 grams; unsweetened - 18 grams
  • Fibers: 0.3 grams
  • Protein: 0.99 grams
  • Cholesterol: 0


  1. ^ Jepson RG, Craig JC (2008). "Cranberries for preventing urinary tract infections". Cochrane Database Syst Rev (Systematic review) (1): CD001321. doi:10.1002/14651858.CD001321.pub4. PMID 18253990. 
  2. ^ Blueberry and Cranberry - Charles F. Forney and Wilhelmina Kalt, in Health-promoting properties of fruits and vegetables edited by Leon A. Terry. ISBN 978-1-84593-528-3
  3. ^