JuicesAmericanEasy

Fresh Cranberry Apple Orange Juice

Name: Fresh Cranberry Apple Orange Juice
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups (200 g) fresh cranberries, rinsed, picked over to remove soft or shriveled berries; 3 medium (550 g) sweet apples (such as Fuji, Gala, or Honeycrisp), washed, cored, and cut into wedges that fit the juicer chute; 1 large (250 g) large navel orange, peeled, white pith removed, cut into quarters; ½ inch piece (5 g) fresh ginger, scrubbed, unpeeled (optional); 1 tbsp (21 g) honey or maple syrup, only if needed, to taste (optional)

From the MyKitchenBank Kitchen

A bright, ruby-pink juice made from fresh cranberries, sweet apples, and juicy oranges. The apples and orange soften the cranberries' tartness, so it tastes lively and refreshing without refined sugar.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 2½ cups (600 ml), 2 servings

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Steps

Before you start

Chill the apples and oranges in the fridge for at least 30 minutes so the juice is cold when it is done.
This recipe is for a centrifugal or cold-press (masticating) juicer. A blender method is given in the tips.
Cranberries are very tart. Taste the juice before adding any honey, and add it gradually.
Wash all fruit well under cool running water before you begin.

1
Chill the fruit
- Place the washed apples and the unpeeled orange in the refrigerator for at least 30 minutes.
- Keep the cranberries refrigerated too.
- Cold fruit gives a fresher, cooler juice without needing ice.
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Ready when: Fruit feels cold to the touch
Tip: Don't add ice to the juicer; it dilutes the flavor and can jam it.
2
Prepare the cranberries
- Tip the cranberries into a colander and rinse under cool water.
- Pick out any soft, shriveled, or brown berries and discard them.
- Shake dry.
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Ready when: Berries are firm, glossy, and deep red
Tip: Bad berries make the juice bitter, so be thorough.
3
Cut the apples
- Cut each apple into quarters, remove the core and seeds, then cut into wedges about 1 inch (2.5 cm) wide, or whatever size fits your juicer's chute.
- Leave the skin on for color and nutrients.
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Ready when: All cores and seeds are removed
Tip: Juice the apples right after cutting to prevent browning.
4
Prepare the orange
- Cut the peel off the orange with a knife, removing all the bitter white pith.
- Cut the orange into quarters, removing any visible seeds.
- Scrub the ginger, if using, and cut it into 2 or 3 chunks.
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Ready when: Orange flesh is exposed with no white pith
Tip: Pith left on the orange can make the juice bitter.
5
Juice the fruit
- Set a pitcher under the juicer spout and turn the machine on.
- Alternate feeding the ingredients: a handful of cranberries, then a few apple wedges, then an orange quarter, so the soft cranberries get pushed through by the firmer apple.
- Add the ginger partway through.
- Finish with an apple wedge to push the last pulp through.
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Ready when: All the fruit is juiced and the pulp coming out is fairly dry
Tip: Alternating hard and soft fruit gives the highest yield.
6
Stir, taste, and sweeten
- Stir the juice well; it should be a vivid pink-red with some foam on top.
- Taste it.
- If it is too tart for you, stir in honey or maple syrup 1 teaspoon at a time until balanced, up to 1 tablespoon.
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Ready when: Juice tastes pleasantly tart-sweet, not sharp
Tip: Stir honey in thoroughly; it dissolves slowly in cold juice.
7
Strain and serve
- For a smoother juice, pour through a fine-mesh sieve into a clean jug, pressing gently.
- Pour into two glasses and serve right away.
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Ready when: Juice is smooth and evenly colored
Tip: Fresh juice separates as it stands, so stir before drinking.

Good to know

Tips

No juicer? Blend the cranberries, apples, orange, and 1 cup (240 ml) cold water until smooth, then strain through a fine-mesh sieve or nut-milk bag, pressing well.
Use sweet apples rather than tart ones, such as Granny Smith, or the juice will be too sharp.
Keep the ginger small; its flavor grows stronger as the juice sits.
Serve over ice with a splash of sparkling water for a lighter, fizzy drink.

Make ahead

"Juice up to 24 hours ahead. Store in a full, airtight glass jar in the fridge and stir or shake before serving."

Storage & reheating

"Best drunk immediately. Refrigerate in an airtight glass jar filled to the top for up to 24 hours (stir before serving). Freeze in ice cube trays or freezer-safe containers for up to 3 months; thaw in the fridge overnight and shake well. Not served warm."

Substitutions

sweet apples (such as Fuji, Gala, or Honeycrisp) → Ripe pears. Gives a softer, more floral sweetness; use the same weight.
large navel orange → 2 clementines or tangerines. Peel them and juice as directed for a slightly sweeter result.
fresh cranberries → Frozen cranberries, thawed. Work well; drain off any excess liquid first.
honey or maple syrup → Maple syrup or agave. Use the same amount; add to taste.