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Sweet and sour pumpkin

updated

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Ingredients for 4 servings:

  • 1 ½ kg pumpkin flesh
  • 1 ½ stalk(s) cinnamon
  • 12 cloves
  • 1 ½ lemon(s), zest, unsprayed
  • 2 pinches of ground ginger
  • 0.38 liters of vinegar (white wine vinegar)
  • 750 g sugar
  • ¼ liter wine, white, dry
  • ¼ liter of water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Cut the pumpkin into 1.5 x 1.5 cm pieces (without peel). Bring all ingredients, except the pumpkin and sugar, to a boil and pour over the prepared pumpkin. Let it steep for 1 day. Strain the liquid and bring to a boil with the sugar. Add the pumpkin flesh to the pot and simmer until translucent (about 8-10 minutes). Pour into jars with twist-off lids and screw on the lids.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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