Pumpkin puree, spicy

Ingredients for 1 servings:

• 1,500 g pumpkin flesh
• 2 oranges, one of which is organic
• 1 star anise
• 1 stalk(s) cinnamon
• 3 cloves
• 500 g gelling sugar, 3:1
• 20 g fresh ginger
• 2 pieces chili pepper(s), red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

goes well with cheese

Simmer the diced pulp with the juice of the two oranges (first zest the organic orange, rinsed in hot water, and set aside), star anise, cloves, cinnamon, and a little water for about 20 minutes. Discard the spices, let the pulp cool slightly, then puree. Peel and grate the ginger. Finely chop the chili peppers, with or without seeds (depending on how spicy you like it). Add to the pumpkin mixture along with the gelling sugar and orange zest, and boil gently for about three minutes, stirring constantly. Test for setting and pour the hot mixture into prepared twist-off jars, immediately close the lids, and leave upside down for at least five minutes. The pumpkin puree goes well with cheese or as part of a salad dressing with lamb’s lettuce or arugula.