I perused a lot of various pumpkin juice recipes online before starting this post, but didn’t find any that really leapt out at me. The closest had apricot juice; I have never seen apricots and pumpkins ripe at the same time! So I swapped the apricot for some seasonally appropriate apple cider, and spiced to my own preference. I also did something with my pumpkin juice that I haven’t seen done elsewhere.
I let it ferment.
Not a lot, mind you, but just enough to give it a little fizz. The resulting juice is lightly sparkly, with subtle spicy ginger flavors overlaying the deeper pumpkin. Although it might seem that the juice is mostly apple cider, the pumpkin element is quite pronounced, enhanced by the cider, rather than overpowered by it.
It’s pretty awesome. :)
Roasting: 45 minutes Straining: 30 minutes Mixing: 10 minutes Optional fermenting: 2-4 days
Makes about 4 cups of juice
Cook’s Notes: Don’t throw away that puree once you’re done draining the juices! Use it as pumpkin pie filling, as in this 17th C. recipe.
- 1 5 lb. sugar pumpkin
- 4 cups apple cider
- 1-2″ fresh ginger root, sliced thin
- 2 cinnamon sticks
- pinch of cardamom
Slice the pumpkin in half and scoop out the seeds and guts. Roast the pumpkin halves in the oven at 350F for at least 40 minutes, or until it is cooked all the way through, and soft.
Puree with the apple cider, skin and all, then pour, in batches, into a fine sieve suspended over a large bowl. Allow the pumpkin to drain, stirring occasionally to allow as much liquid as possible to drain out. Save the pumpkin for another recipe, such as Pumpkin Pie or Pumpkin Pasties.
Simmer with remaining ingredients until the flavors are melded, about 10 minutes. Serve warm or chilled.
If you would like a little natural fizz in your pumpkin juice, cover the bowl with a dishcloth and let sit for a couple of days. It will develop a cloudy, bubbly top, which indicates it is fermenting. Allow to ferment to taste, and serve room temperature or slightly chilled.