"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

CANDID PUMPKIN Recipe

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This recipe for CANDID PUMPKIN, by , is from The Krueger Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Joyce
Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Pumpkin (about 10" diameters)
3 Cups Water
4 Cinnamon Sticks
1 Tbsp Zest of Orange*
Juice from Above Orange
2 Cups Brown Sugar
1/4 Cup Honey or Molasses
1 Tbsp Grated Ginger (Opt)

Directions:
Directions:
Cut the stem off the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. Cut each piece in half lengthwise again and then into about 1" strips. Cut the skin off of each piece. (I used a potato peeler to peel the skin off) and then cut the flesh into approximately 1/2" pieces.

Place pumpkin cubes into a large skillet or saucepan (I prefer the skillet). Add water, orange juice, orange zest*, cinnamon sticks, brown sugar and honey. Bring to boil and continue to cook until pumpkin is clear looking and barely fork tender. If juice has not reduced to a thick glaze, remove pumpkin and continue to boil juice down and has a syrupy look. Add back pumpkin cubes, stir to coat all and place into serving dish. Let cool to room temperature before serving. Stir pumpkin every once in a while to coat all pieces with sauce.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
20 -30 Minutes
Personal Notes:
Personal Notes:
This is very good. Melissa made for her Spanish class. Her teacher loved it. It is similar to Candied Sweet Potatoes but has consistency of a cooked apple.

 

 

 

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