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You will need

• For freshly squeezed juice:
• - 1 kg of purified pumpkin;
• - 0.5 kg of cranberry;
• - 100 g of liquid honey.
• For harvesting juice for the winter:
• - 2 kg of refined pumpkin
• - 200 g of granulated sugar;
• - 2 large oranges;
• - ½ tsp. citric acid.

Instructions

1

Pumpkin is known for its useful properties,which is not deprived of the juice that is pressed from its pulp. In pumpkin juice, there is a rare vitamin K that improves blood clotting, but in addition, it is a valuable source of cellulose and pectin, beneficial to and stimulating the functions of the gastrointestinal tract, improving digestion and accelerating metabolic processes in the body. Only one and a half cups of pumpkin juice is enough to satisfy the daily requirement of the organism in vitamins A, B, E and C, as well as in magnesium, phosphorus and potassium.

2

Juice from the pulp of pumpkin can be squeezed as withhousehold juicer, and "grandmother's way" - wiping it on a fine grater and wringing it through a clean gauze folded in two layers. To enrich the taste of juice, to increase its nutritional value, pumpkin juice can be mixed with other fruit and vegetable juices, it is especially tasty with orange or cranberry.

3

To make juice use freshlyripped ripe fruits rich orange. A dense peel of pumpkin is conveniently cut with a special vegetable peeler with a "floating" blade, which makes it possible to repeat all the curves of the surface of this vegetable. From the pumpkin, you need to remove the seeds and cut it into small pieces. Freshly squeezed pumpkin juice should be stored in a refrigerator in a glass container with a tight-fitting lid for no more than 6 hours while all of its useful qualities are stored.

4

To drink juice immediately, pumpkin and cranberries pass through the juicer and add honey to the resulting juice. Stir well. If necessary, honey can be added.

5

For the winter, you can prepare pumpkin juice byAnother recipe. Peeled and cut into small pieces of pumpkin, put in a pan, pour a little water to cover the pumpkin. Cook over low heat, after boiling for about 3-5 minutes. Then drain the water, and pulp with a blender or wipe through a metal sieve. In the resulting puree, add the juice from two oranges, sugar and citric acid, boil over low heat, stirring constantly, and immediately pour into cans for canning.