Spicy candied pumpkin with orange, cloves and cinnamon
Ingredients
- 500 g pumpkin flesh
- ½ orange
- 500 g sugar
- 250 ml water
- 1 dash of citric acid
- 1 cinnamon stick
- 1 clove
Utensils
- knife
- pot
- sieve
Instructions
- Cut the pumpkin into pieces that are not too small.
- Cut the orange into slices.
- Put everything in a saucepan, cover with sugar, stir and leave for 12 hours.
- Fill the saucepan with water.
- Citric acid, Add cinnamon and cloves.
- Bring to a boil and simmer for 5 minutes over low heat.
- Remove from heat and allow to cool completely.
- Cook the squash 2 more times. Allow to cool completely after each cooking.
- Leave the candied fruit uncovered in a colander for a few hours at room temperature to allow all the syrup to drain.
- Place the pumpkin on a piece of baking paper and leave to dry at room temperature for a few days.
