Turkish Spice-Candied Pumpkin

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Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of Turkish Spice-Candied Pumpkin calories by ingredient


Introduction

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. 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.
Number of Servings: 32

Ingredients

    1 kg (2.2 lbs) fresh pumpkin (I recommend Kuri) or Kabocha squash, peeled and cut into 2” chunks
    1 ½ cups sugar
    ½ cup light brown sugar
    ¼ tsp sea salt
    2 tsp cinnamon
    ½ tsp allspice
    ½ tsp cardamom
    ½ tsp ground ginger
    ¼ tsp ground cloves

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.

Serving Size: Makes about 4 cups, 32 (2 tbsp) servings including syrup

Number of Servings: 32

Recipe submitted by SparkPeople user JO_JO_BA.