The pink color of this juice is from fresh cranberries, which add a nice tartness to sweet pineapple and apple juice.
Note: You can leave the pineapple's core in, just remove the leaves and tough peel.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Lately, she's been buried in dough working on her first cookbook, but you can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.
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- Yield:Makes about 3 cups
- Active time: 10 minutes
- 12 ounces fresh cranberries
- 1 medium pineapple, peeled and quartered
- 1 apple, cored and quartered
Juice cranberries, pineapple, and apple. Stir to combine and serve.