Pumpkin Cream with Cranberries and Chile
Ingredients
- Ingredients
- 1 Hokkaido pumpkin (about 1 kg)
- 20 grams ginger
- 2 red chili peppers
- 1 garlic clove
- 150 grams dried Cranberry
- 100 milliliters apple cider vinegar
- 150 milliliters Orange juice
- 1 tsp salt
- 2 Tbsps brown sugar
- 100 grams coarsely chopped Nut (such as cashew, almonds, Brazil nuts)
- 100 grams jam sugar (3: 1)
- 6 Glass jar with lid (preserving jars)
Preparation steps
Rinse preserving jars in very hot water and leave to dry on kitchen towel.
Halve pumpkin, remove seeds, peel and cut into uniform cubes. Peel ginger and garlic, chop finely. Rinse chiles, halve, remove seeds and finely chop. Coarsely chop cranberries (or cut into strips).
Combine apple cider vinegar and orange juice, bring to a boil. Add diced pumpkin, ginger, chile peppers and cranberries. Season with salt and sugar. Simmer on low heat, uncovered, for about 30 minutes. After 15 minutes of cooking, add nuts. After 25 minutes of cooking, add jam sugar and simmer, bubbling, until pumpkin is tender (for about 5 minutes). Pour pumpkin mixture into preserving jars, seal well. Turn jars upside down and let cool. Return jars to normal position and store in a cool, dark place. Serve as needed.
