half gallon apple cider
1qt pineapple juice
3 cups apricot nectar
4 cinnamon sticks
Take one medium pumpkin and clean out the inside.
Peel the outside and cube
Put pumpkin in a sauce pot full of water and boil until tender and soft about 40 to 45 minutes Drain water from pumpkin and purée. To the puréed mixture add apple cider, pineapple juice, apricot nectar, honey, cinnamon sticks, and cloves. Bring mixture to a boil reduce and let simmer. Strain mixture to remove excess pumpkin, cinnamon sticks, and cloves. Serve warm or chill and serve over ice.
1/2 cup honey
Heat honey in microwave 10-20 seconds or until thin. Unwrap lollipops and dip in honey. Drain off excess and roll in pop rocks.
1 cup white chocolate
Melt white chocolate in a double boiler. Dip Twizzlers halfway in melted chocolate mixture and roll in raw sugar.
Presented by: Heather Grubb (Knox Provisions)