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Ingredients
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Juice
Method
Juice
- 1
Prepare fruit
Wash apples thoroughly. Core the apples and cut them into quarters (no need to peel unless you prefer a milder texture). Peel the oranges, remove as much pith as possible, and separate into segments. If using fresh cranberries, rinse and discard any soft or damaged berries.
- 2
Extract apple and orange juices
If using a juicer: feed apple quarters and orange segments through the juicer to collect fresh juice. If using a blender: place apple pieces and orange segments in the blender with 1/2 cup of the cold water and blend until smooth, then strain through a fine-mesh sieve or nut milk bag into a bowl to remove solids, pressing to extract as much liquid as possible.
- 3
Combine with cranberry
Stir the cranberry juice (or strained fresh cranberry purée) into the apple–orange juice. Add the remaining 1/2 cup cold water to adjust consistency if the mixture is very thick.
- 4
Sweeten and brighten
Taste the blended juice. Add the granulated sugar or honey 1 teaspoon at a time, stirring to dissolve, until desired sweetness is reached. If you prefer a bit more acidity and brightness, add the optional 1 tsp fresh lemon juice and stir.
- 5
Chill and serve
If serving immediately and you like your juice cold, add ice cubes to glasses and pour the juice over them. Alternatively, chill the combined juice in the refrigerator for 30–60 minutes before serving. Stir briefly before pouring to recombine any settled solids.
- 6
Storage
Store any leftover juice in an airtight container in the refrigerator for up to 48 hours. Shake or stir well before serving, as natural separation will occur.