Hokkaido pumpkin ketchup

Ingredients for 4 servings:

• 1 pumpkin(s), Hokkaido approx. 1000g
• 1 tsp, smothered cinnamon
• 1 tsp harissa
• 1 tsp curry
• 80 g sugar, light cane sugar
• 200 ml orange juice, freshly squeezed, alternatively ready-made product
• 80 ml balsamic vinegar, light
• 1 tsp, leveled salt and pepper, freshly ground
• Salt water, for cooking

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

very tasty, just try it

Wash the pumpkin, halve, and quarter it. Remove the seeds and cut into large pieces. No need to peel. Bring 1 liter of water with a little salt to a boil, add the pumpkin pieces, and simmer for about 20 minutes until soft. Drain, purée finely with the orange juice, vinegar, and all the other spices. Season to taste, if desired. Transfer to small screw-top jars and cook in a preserving machine at 80°C for about 20 minutes. Makes 4 jars of 200 ml each. Goes well with all pan-fried meats and grilled dishes.