Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g pumpkin meat, e.. Hokkaido, pitted and diced
- 150 ml orange juice, freshly squeezed
- 90 g suar, brown
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 0.5 teaspoon ½ pepper
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ cumin
Print Recipe
Pin Recipe Instructions
- Cook the pumpkin in a little salted water (approx. 20 minutes). Drain the water and puree the pumpkin cubes. Then simmer all other ingredients with the pumpkin for another 15-20 minutes.
- Pour hot into boiled screw jars, screw them on immediately and turn them upside down for about 10 minutes. Then turn over and let cool.
- The sauce tastes great with grilled meat, pan-fried meat or cheese.
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