Fresh Juice Stock

Fresh fruit and vegetable juices make wonderful stocks (and sauces too, as discussed). Their bright color and fresh taste are delicious, and you can’t argue with their nutritional benefits. When cooking with juices, the objective is not to boil them but to just heat them through. There are no hard-and-fast rules for substituting juices for some or all of the stock in a recipe. Let your imagination and tastebuds guide you.