Hokkaido Pumpkin Ketchup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se), Hokkaido approx. 000g
- 1 teaspoon, leveled cinnamon
- 1 teaspoon harissa
- 1 teaspoon curry
- 80 g suar, liht cane suar
- 200 ml orange juice, freshly squeezed, alternatively finished product
- 80 ml balsamic vinegar, light
- 1 teaspoon, leveled salt and pepper, freshly ground
- Salt water, for cooking
Print Recipe
Pin Recipe Instructions
- Wash, halve and quarter the pumpkin. Remove the seeds and cut into large pieces. Peeling is not necessary. Bring 1 liter of water with a little salt to the boil, add the pumpkin pieces and cook for approx. 20 minutes until soft.
- Drain, puree finely with the orange juice, vinegar and all other spices. If necessary, season to taste.
- Fill into small screw-top jars and boil in the automatic cooker at 80 ° for approx. 20 minutes.
- Makes 4 glasses of 200 ml. Goes very well with all pan-fried meat and grilled meats.
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