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AMAZING PUMPKINS: THREE-PLUS RECIPES
Candied Pumpkin, Pumpkin Pickles, Pumpkin Fudge +
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Here are two recipes sent to me by a Food News listener who has become a special friend, Leni (you hear me telling about her adventures in the community garden – but, believe me, that isn’t half the story of Leni!). They are: Candied Pumpkin and Pumpkin Pickles. Leni also sent a Pumpkin Fudge recipe, but said she hadn’t tested it herself, and it was a bit unusual – so I’m including here instead, as a result of Leni’s inspiration, a tried-and-true recipe for Pumpkin Fudge. PLUS: Check out the amazing “weird” pumpkin jam recipe at the end of the fudge recipe – it was the result of a happy mistake!
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CANDIED PUMPKIN
SERVES ABOUT 4
One small pumpkin
Shortening to grease baking pan
3/4 cup melted margarine (I’m sure butter would be a fine substitute)
1/3 cup, brown sugar (doesn’t specify light or dark brown sugar)
1/4 cup, chopped preserved ginger
Preheat oven to 350 degrees. Cut the pumpkin into wedges large enough (as desired) for individual servings – do not remove the skin! Lightly grease a baking dish large enough to contain the pumpkin pieces in one layer, and place the pieces of pumpkin in it, skin side down.
In a saucepan, over low heat, cook together the margarine (or butter), brown sugar and ginger just until the sugar has dissolved. Ladle this mixture over the pumpkin in the baking dish.
Cover the baking dish, and bake in preheated oven until the pumpkin pieces are tender – about 1 hour. [P.S. You may substitute any winter (hard shell) squash of your choice for the pumpkin.]
PUMPKIN PICKLES
MAKES 4 PINTS
8 cups, pumpkin – cut into small cubes
2 1/2 cups, white vinegar (distilled vinegar, or your choice)
2 1/2 cups, granulated sugar
4 cinnamon sticks
1 teaspoon, pickling spices
1 teaspoon, whole cloves*
*Leni uses whole cloves, but ground ones (use only a half teaspoon if ground) would work in a pinch
Steam the cubed pumpkin until tender, then remove the rind (peel) from the pieces that have rind on them. [Note: the rind can be removed before steaming, but it’s easier to remove after the pieces are tender.]
In a saucepan large enough to also contain the pumpkin pieces, combine the vinegar, sugar, cinnamon sticks, pickling spices and cloves. Bring the mixture to a rolling boil, reduce the heat, and simmer for 10 minutes. Add the steamed pumpkin cubes and continue simmering for an additional 5 minutes.
Sterilize 4 pint-size canning jars and lids. Fill the hot jars with the pickle mixture, screw on lids, and process in a boiling water bath for 5 minutes. Cool and store.
PUMPKIN FUDGE
MAKES 3 1/2 POUNDS
3 cups, sugar
3/4 cup, butter
1 (5 ounce) can, evaporated milk
1/2 cup, pumpkin puree
1 teaspoon, pumpkin pie spice (mixture available in spice section of market)
12 ounces, butterscotch bits
7 ounces, marshmallow creme
1 cup, chopped pecans (or substitute walnuts)
1 teaspoon, vanilla extract
Generously butter a 9-inch by 13-inch baking pan.
In a large, heavy saucepan (clip a candy thermometer onto the pan at the start, if using a thermometer), combine the first 5 ingredients. Stirring constantly, bring the mixture to a boil, then reduce the heat and continue cooking for about 25 minutes, or until the mixture reaches the soft-ball stage (234 degrees on a candy thermometer).
Remove the pan from the heat and stir in the butterscotch bits. Add the 3 remaining ingredients. Blend the mixture thoroughly to incorporate all ingredients evenly, then spread the fudge evenly in the prepared pan.
Allow fudge to cool, then cut into squares. Wrap tightly and store in the refrigerator.
PLUS
WEIRD ALTERNATIVE: If you use only 3/4 cup sugar (instead of the 3 whole cups) AND if you then cook the mixture for only 10 minutes – you’ll have a spreadable pumpkin jam!
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