8,238 8 juice recipes

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Crockpot Chicken Stew with Pepper and Pineapple recipe

A family favorite, try this simple recipe that makes a delicious apple butter that tastes amazing on toast!

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Quick steamed broccoli with fresh Caribbean inspired flavors.

Light hummus made creamy with non-fat yogurt instead of tahini and oil. Just chickpeas, garlic, lemon and cumin blended smooth in minutes for a tangy, low-fat dip to scoop with pita.

Bruschetta with tomato, basil, and fresh mozzarella relish on garlic-rubbed grilled bread. The classic Italian appetizer with a juice-drained tomato trick for crisp toasts.

Sweet grilled corn and cherry tomato salsa. A quick and easy side that highlights the end of summer corn and cherry tomatoes from the garden.

Balsamic cranberry chutney simmers fresh cranberries with port wine, orange, dried apricots, and cherries, then warms it with cinnamon, clove, and nutmeg. A sophisticated, tangy-sweet upgrade on the canned stuff.

This easy, tasty and refreshing couscous salad is a perfect side dish served with an oven-roasted or pan-seared tilapia.

Quick and easy to make, and the salad tastes refreshing and delicious.

Juicy pineapple, sweet peppers, chicken breasts and carrots in a sweet and sour sauce. Easy slow cooker prep.

A crunchy combination of apples and celery with bits of toasted walnut in a creamy dressing. Perfect along side of pork or any other main dish.

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

These apples are gently spiced and good for brunch as well as dessert.

Smoky baba ghanoush of broiler-charred eggplant pureed with tahini, sauteed garlic and onion, and a touch of liquid smoke for that fire-roasted flavor. Served at room temperature with pita.