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PHOTO 10/13
Looking for a sweet escape from the Halloween candy that's staring you down from every aisle of the grocery store? Head to the pumpkin patch. This recipe will satisfy your sweet tooth without sending you into a candy-eating frenzy.
Makes 16 ounces
Ingredients:
3 cups pureed pumpkin (from about 4.25 pounds fresh sugar pumpkin)
1 cup brown sugar, lightly packed
1/4 cup apple cider vinegar
1/2 to 3/4 cup water (can use apple cider as well; adjust sugar accordingly)
2 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Directions:
Preheat oven to 400 degrees.
Slice pumpkins in half with a sharp knife. Remove stem and scoop out seeds and pulp with spoon.
Roast pumpkins in a baking dish until soft when pierced with fork, about 35 to 45 minutes, depending on the size. Scoop flesh from pumpkin. Discard skins.
In a heavy pot over low heat, combine all ingredients. Simmer for up to one hour, stirring at regular intervals to avoid burning, until the mixture has thickened. Blend with an immersion blender or transfer in batches to an upright blender and puree. Spoon into jars and refrigerate.
Source: The Year in Food
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