Cranberry / Pineapple / Orange Juice Recipe

Rinse and prep

Rinse the fresh cranberries under cold water, discarding any that are soft or blemished. Peel and core the pineapple if not using pre-cut chunks; cut into 1-inch pieces. Roll the oranges on the counter to loosen juice, cut in half, and set aside for juicing.

Cranberry and pineapple

If you have a juicer: feed the cranberries and pineapple chunks through the juicer, collecting the combined juice in a jug. If you have only a blender: place cranberries and pineapple chunks in the blender with 1/2 cup of the water and blend until very smooth, about 45–60 seconds. Pour the purée through a fine-mesh sieve or nut milk bag into a bowl, pressing or squeezing to extract as much juice as possible (use the back of a spoon to press solids). Discard or compost the remaining pulp.

Orange

Use a citrus juicer or reamer to extract juice from the oranges into the same jug or bowl. If a blender was used, you can add orange juice to the strained cranberry-pineapple liquid.

Taste the combined juice. If it tastes too tart or concentrated, stir in up to 1/2 to 1 cup additional water to reach your desired intensity. If you prefer it sweeter, add honey or agave syrup 1 tablespoon at a time, stirring and tasting between additions until the balance is pleasant. If you want extra brightness, stir in the optional 1 tablespoon fresh lemon juice.

Refrigerate the juice until cold (at least 30 minutes) or serve immediately over ice. Fill serving glasses with ice cubes, pour the juice through a fine mesh strainer if you want it extra-clear, and garnish each glass with an orange slice or a mint sprig.

Store any leftovers in a sealed pitcher or jar in the refrigerator for up to 48 hours. Give it a quick stir before serving; separation is natural.