Turkish Spice-Candied Pumpkin

Submitted by YummySmellsca

"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."

 

• Ready In: 74hrs
• Ingredients: 9
• Yields: 4 cups
• Serves: 32

ingredients

• 2 1⁄4 lbs fresh pumpkin, peeled and cut into 2-inch chunks
• 1 1⁄2 cups sugar
• 1⁄2 cup light brown sugar
• 1⁄4 teaspoon sea salt
• 2 teaspoons cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon cardamom
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves

directions

1. 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.
2. Pour the mixture into a large, heavy pot and bring to a boil.
3. 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.
4. Let the mixture cool in the pan 30 minutes, then spoon into clean jars and store in the refrigerator up to 3 months.