Pumpkin with orange
12 servings
90 minutes
Pumpkin with orange is a harmonious blend of the sweetness of pumpkin and the bright citrus freshness of orange, complemented by spicy notes of cinnamon, clove, and allspice. This recipe has roots in Russian cuisine, where the combination of natural flavors and health benefits is traditionally valued. Cooked in aromatic syrup, the pumpkin becomes soft yet retains its shape while being filled with the tartness of citrus and a light acidity from apple cider vinegar. This appetizer perfectly complements winter tea gatherings and is great as a dessert or side dish for meat. Jars of this delicacy can be stored for a long time, allowing enjoyment of the autumn harvest's flavor year-round.
1
Prepare all the ingredients.
2
Cut the pumpkin flesh into 3-4 cm cubes.
- Pumpkin pulp: 1 kg
3
Grate the zest of the orange and lemon, trying not to touch the white 'pith'.
- Oranges: 1 piece
- Lemon: 1 piece
4
Boil syrup from 500 ml and sugar.
- Sugar: 350 g
5
Cool the syrup, add zest, cinnamon, clove, allspice, and thinly sliced ginger.
- Oranges: 1 piece
- Lemon: 1 piece
- Cinnamon sticks: 1 piece
- Carnation: 2 pieces
- Allspice peas: 5 piece
- Ginger: 15 g
6
Bring to a boil, add citrus juice and vinegar, and toss pumpkin cubes into the pot.
- Apple cider vinegar: 120 ml
- Pumpkin pulp: 1 kg
7
After boiling again, cook the pumpkin for 15-20 minutes. It should become soft but not fall apart.
8
Place the pumpkin in sterilized jars.
9
Fill with syrup to the very top. Seal the jars, turn them upside down, and wrap with a towel.
10
When the banks are completely cooled, return them to their original position and store in a dark place.