I wanted to use currant juice to stew some stone-fruit this summer. I
picked about two quarts at a time, and put it into a round ceramic
casserole dish. Put on the lid and popped the whole thing in the
microwave for a few minutes.
About a cup of clear juice ran out, and when I pressed it through a
sieve I got another 4 ounces of thicker, cloudier juice. It looked
lovely and clear when I cooked it up with some sugar and spices, and
tasted quite nice with the peaches, etc. It also give the fruit a very
attractive color.