Now that I've opened one of my jars, I can't wait to get cooking with it too - what about a Winter crumble with this as a base and Pumpkin Flax Granola in the topping, or baking into cakes and tarts? Looking at the recipe's spice profile, I doubt the candy would be out of place in a fruitcake or mincemeat - which just means I'll be busting out this recipe next year for the holidays!
Like all good things, the recipe does take time and patience - 3 days of macerating and another hour or two to cook - but I promise you the first taste is worth it! I know the title indicates pumpkin - and if you go that botanical route I strongly suggest a Kuri or pie pumpkin. That said, if it's just not around, kabocha or even butternut squash will do just fine, though for the "drier" varieties you may need to add a little water to cover the pieces before simmering.
Turkish Spice-Candied Pumpkin
Makes about 4 cups, 32 (2 tbsp) servings including syrup
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
- 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.
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