Spicy candied pumpkin with orange, cloves and cinnamon

Spicy candied pumpkin with orange

The candied tastes sweet and aromatic with cinnamon and cloves. Candied pumpkin can be enjoyed with tea or used in baking.

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  • 500 g pumpkin flesh
  • ½ orange
  • 500 g sugar
  • 250 ml water
  • 1 dash of citric acid
  • 1 cinnamon stick
  • 1 clove


  1. Cut the pumpkin into pieces that are not too small.
  2. Cut the orange into slices.
  3. Put everything in a saucepan, cover with sugar, stir and leave for 12 hours.
  4. Fill the saucepan with water.
  5. Citric acid, Add cinnamon and cloves.
  6. Bring to a boil and simmer for 5 minutes over low heat.
  7. Remove from heat and allow to cool completely.
  8. Cook the squash 2 more times. Allow to cool completely after each cooking.
  9. Leave the candied fruit uncovered in a colander for a few hours at room temperature to allow all the syrup to drain.
  10. Place the pumpkin on a piece of baking paper and leave to dry at room temperature for a few days.


  • knife
  • pot
  • sieve

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