Turkish Spice-Candied Pumpkin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1 kg (2.2 lbs) fresh pumpkin (I recommend Kuri) or Kabocha squash, peeled and cut into 2” chunks1 ½ cups sugar½ cup light brown sugar¼ tsp sea salt2 tsp cinnamon½ tsp allspice½ tsp cardamom½ tsp ground ginger¼ tsp ground cloves
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.
Serving Size: Makes about 4 cups, 32 (2 tbsp) servings including syrup
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes about 4 cups, 32 (2 tbsp) servings including syrup
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 56.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 19.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.3 g
Member Reviews