GOBLIN JUICE

• 2 cups pumpkin purée*
• 3 cups apple juice
• 1 small piece fresh ginger
• 1 cinnamon stick
• 3 cloves
• 2 tablespoons honey

Pour the apple juice into a saucepan and bring to a simmer. Add the ginger, cinnamon stick, and cloves and simmer for an additional five minutes. Add the honey and set aside to cool. Refrigerate for a day or two. Strain the mixture.

In a food processor or blender, mix one cup of the strained apple juice mixture with the two cups of puréed pumpkin. Process for 30 seconds. Pour into a fine mesh strainer or china cap to remove pulp. Press down to get out as much liquid as possible. Mix the juice with the rest of the apple mixture and chill well.

* If using fresh pumpkin, peel and cut into one inch cubes. Boil until tender and put in a food processor until puréed. If using canned, make sure it is pure pumpkin purée and not pumpkin pie mix.

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