4 ½cups apricot nectar Three 11.5 ounce cans Kerns Nectar
115 ouncepumpkin puree, cannedsolid pack, not pumpkin pie filling
1 ½teaspoonsground cloves
2Tablespoonsunsweetened lemon juicefrom fresh lemon or bottled
Add all ingredients to an extra-large saucepan. Stir to mix well and bring to a boil.
Turn down and simmer for 30 minutes.
Turn off, cover and allow to cool till the liquid is cool enough to touch. This is so that it won't burn you if some splashes during the straining process. You may cool in the refrigerator if desired.
With a fine-mesh strainer, cheesecloth, or nut bag, strain the majority of the pulp from the cooled liquid. Do this by placing the strainer over one container and scooping out a few cups at a time. I then take the back of a spoon and press through, getting out most of the liquid. Discard the pulp and start with another couple of cups until all liquid has been strained.
Pour into a container such as a large bottle, jar, or pitcher, and refrigerate for at least 6 hours or until cold.
For an adult beverage, make a pumpkin juice martini with a shot of peach flavored vodka.