PORTUGUESE PUMPKIN PRESERVES
This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that presents both a celebratory conundrum and culinary opportunity. Of course, you don't have to wait (the last time it happened was in 2013). These preserves are a perfect topping for latkes, but you can just as easily incorporate them into your breakfast routine. Best of all, the recipe takes less than an hour, and will make your house smell like the essence of fall.
Provided by David Firestone And Susan Brenna
Categories condiments, dips and spreads
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
- Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up. Stir in lemon juice. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes. Remove and discard cinnamon stick.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 45 grams
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Palash Mondal
[email protected]These preserves are the perfect addition to my fall baking. I love using them in pies, cakes, and muffins.
Arroyo Prince
[email protected]I'm allergic to nuts, so I substituted the almonds for chopped walnuts. The preserves still turned out great!
Nabukenya Prossy
[email protected]These preserves are a bit too sweet for my taste. I think I'll try using less sugar next time.
Joan Jj
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
Hira Lal
[email protected]I found this recipe to be a bit bland. I think it could use more spices.
Aribella Atilano
[email protected]I'm not sure what I did wrong, but my preserves turned out too runny. I think I might have added too much water.
Winifred Anderson
[email protected]These preserves are a bit time-consuming to make, but they're definitely worth the effort.
Mirabel Nambawarr
[email protected]I love the beautiful amber color of these preserves. They look so elegant in a jar.
MH RANARAJVAI
[email protected]These preserves are so versatile. I've used them on toast, yogurt, and even ice cream. They're always delicious.
Ifunanya Thomas
[email protected]I made these preserves for a holiday party and they were a huge hit. Everyone loved them!
kimuli Leonard
[email protected]I've been looking for a good pumpkin preserves recipe for ages. This one is definitely a keeper!
Chidubem Okonkwo
[email protected]These preserves are a great way to use up leftover pumpkin puree. I had some leftover from making pumpkin pie and these preserves were the perfect way to use it up.
Nana Poku
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these preserves. They're not too sweet and the spices really shine through.
Suzie Iyals
[email protected]I made a few modifications to the recipe. I used less sugar and added a bit of ginger. The preserves still turned out great!
Suck yuh mada
[email protected]The preserves are delicious! I love the combination of pumpkin, sugar, and spices. They're the perfect addition to my morning toast or yogurt.
Sagara Kumara
[email protected]I've never made pumpkin preserves before, but this recipe was so easy to follow. The instructions were clear and concise, and I had no trouble finding the ingredients.
Kamoy Thompson
[email protected]This recipe was a delight! The pumpkin preserves turned out perfectly, with a rich, sweet flavor and a lovely texture. I served them on toast for breakfast and they were a hit with my family.