1,428 juice recipes

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Pumpkin orange cake: moist sheet cake with canned pumpkin, orange juice concentrate, and zest, finished with a citrus glaze. Fall flavors with a bright twist on standard pumpkin spice.

Fanned orange slices on a pool of silky cranberry coulis spiked with Grand Marnier or Cointreau. A stunning, light fruit dessert that's as gorgeous as it is refreshing.

Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.

Tzimmes kugel with grated apples, sweet potatoes, white potatoes, carrots, golden raisins, and cinnamon bound with matzo meal. A sweet, golden Passover side dish baked until firm and caramelized.

Golda's brisket is a Jewish-style braised beef brisket seared and slow-cooked in tomato juice with new potatoes, pearl onions, and carrots. A complete one-pot holiday meal for a crowd.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

Steamed orange spinach wilted with fresh orange juice and zest, tossed with pine nuts. A bright, elegant side dish with just 4 ingredients and no added fat.

Orange-glazed pecans with fresh orange juice and zest. Candied nuts simmered in citrus syrup until coated, ready in 35 minutes.

Overnight muesli with rolled oats soaked in apple juice, vanilla yogurt, and fresh fruit. No cooking required, just mix, refrigerate overnight, and top with toasted nuts.