Pumpkin Juice - cooking recipe

Ingredients

3/4 gallon apple cider
2 cups pumpkin puree
32 ounces apricot nectar
1 tablespoon cinnamon
2 teaspoons cloves
1 tablespoon ground ginger
2 tablespoons orange peel (dried or fresh)

Preparation

Bring all ingredients to a high simmer, just before it boils, stirring slowly with a wire whisk. Strain through wire strainer, stirring with a spoon from the bottom to get all the thick parts through. Keep in fridge until cold and serve cold. Or can be served warm, up to you! Just an FYI, Santa Cruz Organics sells apricot nectar and it runs between $3-4 for a bottle unless it's on sale. For apple cider, get a good cloudy variety that stores usually sell in their produce or refrigerated section. Don't just use apple juice. I used fresh pumpkin that I had roasted the night before, but I'm sure you could use canned as well. May even taste more 'pumpkin-y'. Makes at least 12 good sized servings, probably more.