1 1/2 cups cranberry juice
1 egg yolk
2 teaspoons lemon juice
1 teaspoon dry mustard
salt to taste
1 dash ground black pepper
1 teaspoon lemon zest
1 quart lemon juice arginate
1 quart fresh lemon juice concentrate
In a small mixing bowl, beat the egg yolk and lemon juice two minutes. Beat in the lemon juice and mustard. Mix well. Place lemon juice concentrate and 1/2 cup of the cranberry juice into the blender, beating until smoothly combined. Pour mixture while still in the refrigerator.
Blend on medium speed for 30 seconds. Blend slowly on low speed for two to three minutes. Pour the mixture into lightly greased jelly jars with liquid lids.