Go Back
Two creamy pink-red cranberry smoothies in clear glasses, orange and cranberry accents, thick natural texture and a light cinnamon dust under soft window light. The lower title bubble reads Cranberry Smoothie Recipe.
Good Fork Daily Editorial Kitchen

Cranberry Smoothie Recipe

A creamy cranberry smoothie with orange, banana and yogurt that balances tart berries, with thickness, sweetness and freezer guidance.
Print Recipe Pin Recipe
Prep Time 8 minutes
Blending 2 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Drink
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh or frozen cranberries
  • 1 large banana sliced and frozen
  • 3/4 cup plain Greek yogurt
  • 1/2 cup unsweetened milk
  • 1/4 cup fresh orange juice
  • 1 tablespoon maple syrup plus more to taste
  • 1/2 teaspoon vanilla extract
  • 1 pinch ground cinnamon
  • 1 pinch kosher salt

Equipment

  • High-speed blender
  • Measuring cups
  • Rubber spatula
  • Two glasses

Method
 

  1. Add milk, orange juice and yogurt to the blender first.
  2. Add maple syrup, vanilla, cinnamon and salt.
  3. Add cranberries and frozen banana on top, separating any fruit frozen into a solid block.
  4. Start on low, increase to high and blend 45 to 75 seconds until the cranberry skins are finely processed.
  5. Add milk by the tablespoon if too thick or a little banana if too thin. Taste before adding extra maple.
  6. Pour immediately and serve cold while the frozen fruit still provides body.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov's clean and chill framework applies to produce, refrigerated dairy and prompt cold storage.
  • This recipe was developed through culinary research and editorial review.