Pumpkin Juice for Muggles

Everyone under forty—and a great many over—know that the best pumpkin juice comes from London Pumpkins & Sons, who have been making the beverage since 1837. We also know that this company is in the London of Harry Potter’s Wizarding World, which makes it unavailable to us Muggles. However, I have it on good authority that this recipe comes from the bountiful kitchen of Molly Weasley, who passed it on to her daughter, Ginny Potter, who shared it with her Muggle buddies. Pumpkin juice is served over ice at any meal and at special events. Mix very well 2 cups pumpkin puree and 32 ounces peach nectar with a gallon of apple cider. Stir in 2 teaspoons cinnamon and 1 teaspoon ginger. A dusting of nutmeg before serving is a nice touch.

Easy Apple Cider

This recipe is not only easy, but it fills your home with those aromas you associate with autumn: apples, cloves, cinnamon and oranges. You can use a slow cooker like a crock-pot or you can (as I do) simply put a large pot on the back of the stove with a flame-buster under it and leave it on low heat until you’re ready to finish it up. (In my experience, the apples are ready long before I am.) The recipe also mixes apples with a couple of oranges for a little acid bite and added sweetness. You can use any type of orange, but I recommend a mandarin-type (tangerine of satsuma) instead of one of those tasteless, thick-skinned navels. Sure, you’re going to peel the oranges anyway, but navel oranges just don’t have the flavor of a Valencia or mandarin. As to the type of apples, use a mixture. I’ve included here a chart that will help you with your selection, but I do not recommend using Gold Delicious because they’re just too grainy.

Put about a gallon of water in your cooking container. Quarter about a dozen apples and two to four oranges, depending on size. Don’t peel the apples, but by all means peel the oranges because the oil in the skin will make the juice bitter over time. Add four sticks of cinnamon and a tablespoon or so of whole cloves. Do NOT use ground spices. You can also add a thumb of fresh ginger, whole nutmeg or allspice, but I’m of the “less is more” school and prefer to let the apples dominate the flavor. Heat to a simmer, the reduce to low and cook until the apples are totally soft, adding more liquid as needed.

When the fruit is soft through, take a wooden spoon and mash the fruit against the side of your pot, then strain, first in a colander, then in a fine-mesh strainer or cheesecloth. I recommend cheesecloth, since you can get more juice by squeezing out the ball and it reduces the amounts of particles. You can strain through layers of cloth for clarification. As to the sweetener, taste your cider. You might not even want to add any. If you do, I recommend brown sugar to taste. Serve warm with a slice of orange and a stick of cinnamon in the cups. It should go without saying that a slosh of dark rum is a great idea for grown-ups.