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.
INGREDIENTS
Nutrition- 2 1⁄4
- 1 1⁄2cups sugar
- 1⁄2
- 1⁄4teaspoon sea salt
- 2teaspoons cinnamon
- 1⁄2teaspoon allspice
- 1⁄2teaspoon cardamom
- 1⁄2teaspoon ground ginger
- 1⁄4teaspoon ground cloves
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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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