Pumpkin juice with dried apricots for the winter
The combination of blandly sweet pumpkin and tart dried apricots creates a wonderful flavor: rich, sweet and sour, in which the pumpkin itself is completely undetectable. Pumpkin and dried apricot juice is amazing: bright, healthy, thick, and delicious—simply finger-licking good. Children will drink it with pleasure, and adults will also like it.
The juice is prepared without a juicer; a blender or food processor is sufficient for this recipe. To ensure the dried apricots are thoroughly and quickly cooked, first steep them in boiling water for 10-15 minutes, then finely chop and mix with the pumpkin. How much water to dilute the juice is a matter of taste; if you prefer a thinner juice, add more liquid than the recipe calls for. If you prefer a thicker drink, stick to the recipe.
Ingredients:
- pumpkin (peeled pulp) – 1 kg;
- dried apricots – 150 g;
- citric acid - on the tip of a knife;
- sugar – 200-250 g;
- water – 3-4 cups + for steaming dried apricots.
How to make pumpkin juice with dried apricots
Cut the pumpkin into small cubes or thin slices. Transfer to a heavy-bottomed saucepan or cauldron.
Rinse the dried apricots in warm water and pour boiling water over them. Let them sit for 15 minutes, or until they're completely soft and steamed. Drain and rinse.
Cut the soft dried apricots into small pieces. Pour a glass of water into the pan with the pumpkin and add the dried apricots.
Place over low heat and simmer, covered, for 30-40 minutes, adding water as needed. The pumpkin and dried apricots should be well-cooked.
Let the fruit and vegetable mixture cool slightly. Puree in a blender until smooth and thick, leaving no pulp.
Wash the pan thoroughly, rinsing away any remaining fibers and foam. Pour in the pumpkin puree, add sugar and citric acid (or two tablespoons of freshly squeezed lemon juice). Pour in the water—either cold or boiling water to speed up the boil. Once boiling, simmer for ten minutes.
Sterilize 0.5-1 liter jars, or smaller ones if you're making juice for children. Boil the lids for three to five minutes. Pour the boiling juice into the jars. Don't skim off the foam; it will subside. Screw the lids on.
Let the pumpkin and dried apricot juice cool, then store in a cool, shaded place. Happy candy-making!
