Turkish Spice-Candied Pumpkin

"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."
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
74hrs
Ingredients:
9
Yields:
4 cups
Serves:
32
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ingredients

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directions

  • 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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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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