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Ingredients
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Apple Juice
Orange Juice
Cranberry Juice
Method
Apple Juice
- 1
Prepare apples
Wash apples thoroughly. Core and quarter them. Peeling is optional — leaving the skin adds nutrients and color.
- 2
- 3
Strain (blender method only)
If blended, pour the puree through a fine mesh sieve or cheesecloth into a bowl, pressing with a spatula to extract as much liquid as possible.
- 4
Stir in 1 tablespoon lemon juice if using, to preserve color and add brightness. Chill or add ice to serve. Serve immediately for best flavor and nutrient retention.
Orange Juice
- 5
Prepare oranges
Wash oranges. Roll each orange on the counter with firm pressure to loosen juices, then cut in half crosswise.
- 6
Juice
Using a citrus reamer or juicer, extract juice from each orange into a pitcher. Strain if you prefer a pulp-free juice.
- 7
If juice is very thick or concentrated, stir in up to 1/4 cup cold water to reach desired consistency. Chill or serve over ice immediately.
Cranberry Juice
- 8
Cook cranberries
Place 3 cups cranberries and 2 cups cold water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until berries pop and soften, about 8–10 minutes.
- 9
Mash and simmer
Using a potato masher or the back of a spoon, gently mash the cooked berries to release more juice. Simmer another 2 minutes.
- 10
Strain
Pour the mixture through a fine-mesh sieve set over a bowl, pressing the solids with a spatula to extract as much liquid as possible. Discard solids.
- 11
Sweeten and finish
While the juice is still warm, stir in 2 tablespoons sugar or honey (adjust to taste) until dissolved. Add 1 tablespoon lemon juice if using to brighten flavor. Chill or serve over ice.