Juices Recipe

Prepare pineapple

Cut off the top and bottom of the pineapple. Stand it upright and slice off the skin in strips from top to bottom, removing eyes. Quarter the pineapple lengthwise, remove the core from each quarter, then cut the flesh into chunks.

Blend

Place pineapple chunks and 1 cup cold water into a high-speed blender. Blend on high for 45–60 seconds until very smooth.

Sweeten and strain (optional)

If you prefer a sweeter or smoother juice, add up to 1 tablespoon sugar or honey and blend briefly to combine. For a smoother, pulp-free juice, pour the blended mixture through a fine mesh sieve or cheesecloth into a pitcher, pressing with a spatula to extract as much liquid as possible.

Chill and serve

Taste and adjust with more water if too intense. Serve over ice if desired. Keeps refrigerated in a sealed container for up to 48 hours; stir before serving.

Prepare oranges

Wash the oranges. Roll each on the counter with your palm to loosen juices. Cut each orange in half crosswise.

Juice

Use a manual or electric citrus juicer to extract juice from all orange halves into a measuring cup or pitcher. Strain through a fine mesh sieve if you prefer no pulp.

Adjust consistency and sweeten

If the juice is very thick, stir in up to 1/4 cup cold water to reach desired consistency. Taste and add up to 1 teaspoon sugar or honey if needed; stir until dissolved.

Chill and serve

Refrigerate until cold or serve over ice. Fresh orange juice is best consumed within 24–36 hours.

Prepare apples

Wash apples thoroughly. Core and cut into quarters. Peeling optional — leaving skins on increases nutrients but may add cloudiness.

Extract juice

If using a juicer: feed apple pieces through the juicer and collect juice. If using a blender: place apple pieces and 1/2 cup water in the blender and blend until smooth, then strain through a fine mesh sieve or cheesecloth into a pitcher, pressing to extract liquid.

Prevent oxidation and sweeten

Stir in 1 tablespoon lemon juice to preserve color and brighten flavor. Taste and add up to 1 teaspoon sugar or honey if additional sweetness is desired; stir to dissolve.

Chill and serve

Serve over ice if desired. Store refrigerated up to 48 hours; shake or stir before serving.

Cook cranberries

Rinse cranberries. In a medium saucepan combine 4 cups cranberries and 4 cups water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until majority of berries have burst, about 10–12 minutes.

Sweeten and simmer

Add 3/4 cup sugar to the saucepan and stir until dissolved. Simmer another 2–3 minutes to allow flavors to meld. Taste and adjust sweetness as needed. Stir in 1 teaspoon lemon zest if using.

Strain

Remove from heat and let cool slightly. Pour the mixture through a fine mesh sieve or cheesecloth into a pitcher, pressing on solids to extract as much liquid as possible. Discard solids.

Chill and serve

Refrigerate until chilled. Serve over ice if desired. Homemade cranberry juice will keep refrigerated for up to 5 days; stir before serving.