Summary

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

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Instructions

1. 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.
2. Drain, puree finely with the orange juice, vinegar and all other spices. If necessary, season to taste.
3. Fill into small screw-top jars and boil in the automatic cooker at 80 ° for approx. 20 minutes.
4. Makes 4 glasses of 200 ml. Goes very well with all pan-fried meat and grilled meats.