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Need a boost? This cranberry and orange drink feels super sunny and goes creamy if you want it that way. With loads of vitamin C and only fruit-sweet flavors, it's my go-to for a speedy wake-up or snack. You just toss it together in five minutes and it's always a hit when you're in a hurry.
The first time I mixed this up it was for holiday company and it disappeared so fast. Now anytime I see awesome oranges or want to turn around a gray day, I make another batch.
Tasty Ingredients
- Oranges: Pick sweet navel or cara cara types because they're easy to peel and taste great These bring all that fresh goodness
- Frozen cranberries: Tart frozen whole berries keep things zippy. Go for the unsweetened kind
- Orange juice or ginger kombucha: Gives a little tang Pick freshly squeezed or swap kombucha for extra zing
- Vanilla extract: Boosts flavor and adds mellow vibes Just use the real stuff
- Optional yogurt almond milk or cashew milk: Toss in for creamy texture and extra protein Unsweetened works best if you ask me
Simple Steps to Follow
- Serve or Chill:
- Drink right away for the best taste or stick it in the fridge for a day. If it splits, no worries—just shake it up and you're good
- Make It Creamy:
- Feeling fancy? Blend in almond, cashew, or yogurt until super smooth. Skip the kombucha if you’re going creamy
- Taste and Adjust:
- Give it a try. Want more sweet? Add maple syrup, honey, or agave and blend one more time to mix it in
- Blend Until Smooth:
- Start slow then turn up the speed. One minute blends it all nice and silky—stop and stir if things get stuck
- Load the Blender:
- Oranges first, pile on the cranberries, then your orange juice/kombucha and a little vanilla—stacking it this way makes everything blend well
- Prep the Fruit:
- Pull off all the peel and as much white stuff as you can, then cut oranges into chunks—just makes blending easier
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I love cranberries when it's cold because they're so bold in flavor—whether I'm tossing them into smoothies or baking with them. This mix always takes me back to chilly Saturdays filled with that sharp, yummy smell in the house with my family.
Keep It Fresh
Got leftovers? Pop them in the fridge for up to a day in a sealed jar and just give it a good shake before you drink. For longer storage, freeze in flexible trays, then blend with extra juice when you're ready
Swap Outs
No cranberries? Frozen cherries bring that tangy pop and a pretty color. For a smoother blend, plain oat milk or coconut yogurt work too. If you’re after some zip, stir in grated ginger or a squirt of lime
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How to Serve It Up
This one's tasty all by itself or with a slice of grainy toast. For brunch, serve in little glasses with fresh mint or orange zest on top. I like bringing it out with muffins and fruit when friends are over
Colorful Cranberry Story
Cranberries came from North America and folks have enjoyed them fresh or dried for ages. Back in colonial days people even used them for health. Now they pop up in everything from drinks to sauces, connecting us to the past bite by bite
Common Recipe Questions
- → Do fresh cranberries work instead of frozen ones?
You bet! Use fresh cranberries if you like. Just toss in some ice cubes if you want it super cold.
- → What's a good swap for kombucha?
Try orange juice instead of kombucha. It’ll keep things tangy and make those citrus vibes pop even more.
- → How do I make it richer and creamier?
If you want a thicker and creamier drink, switch out the kombucha for yogurt or a splash of almond or cashew milk.
- → Need it sweeter?
If it tastes too tart, just blend in some honey, agave, or maple syrup till it’s sweet enough for you.
- → Will it stay good for long?
It's tastiest if you drink it soon, but you can pop it in the fridge and it’ll hold up for about a day.