I’ve always thought that cranberries deserved a bigger role at thanksgiving. There’s plenty to thank them for after all. They are amazing little anti-oxidant, anti-inflammatory, anti-cancer vitamin C bombs.
I used to shy away from juicing. Diabetes runs in my family, and it just never made sense to me to drop a huge load of sugar (albeit natural) into my bloodstream with no fiber to mediate it.
So instead of super-sized pressed juices, I’ve been making really intensely flavored, nutrient dense 2 ounce shooters. Maybe it appeals to the party girl of my youth. Your mouth will pucker up just the same as it did in your twenties from that shot of tequila, but instead of getting drunk and making bad decisions you’ll be boosting your immune system and detoxing your liver. What a welcome change!
1 cup cranberries
1 cup filtered water
1 pear, quartered
2 ounces of ginger (or more depending on how spicy you dare to make it)
Place the cranberries and water in a small pot. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the cranberries burst. Run them through a food mill or a blender (you’ll need to strain them if you use the blender). Chill the juice in the refrigerator while you juice the rest of the ingredients.
Using a juicer, juice the ginger and pear. Squeeze the lemon using a citrus reamer. Strain out the pulp and seeds. Combine all with the chilled cranberry juice. Store refrigerated and use as quickly as possible. It will last up to 4 days.