Turkish Spice - Candied Pumpkin
From jo_jo_ba 9 years ago
- 4 days to make
- Serves 32
Candying cubes of local Winter squash makes for a divine ice cream or yoghurt topping, part of the filling for a Winter crumble or simply spooning from the jar! Exotic hints of spice bring out even more of the earthy, rich flavours too.
Ingredients
- 1 kg (2.2 lbs) fresh pumpkin (I recommend Kuri) or Kabocha squash, peeled and cut into 2” chunks shopping list
- 1 ½ cups sugar shopping list
- ½ cup light brown sugar shopping list
- ¼ tsp sea salt shopping list
- 2 tsp cinnamon shopping list
- ½ tsp allspice shopping list
- ½ tsp cardamom shopping list
- ½ tsp ground ginger shopping list
- ¼ tsp ground cloves shopping list
How to make it
- Place the pumpkin cubes into a large, shallow container and evenly sprinkle the sugars, salt and spices evenly over the top. Cover and let sit in the fridge for 3 days stirring each day.
- Pour the mixture into a large, heavy pot and bring to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, about 1 ½ - 2 hours, until the pumpkin is tender and the syrup is thick.
- Let the mixture cool in the pan 30 minutes, then spoon into clean jars and store in the refrigerator up to 3 months.
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