PUMPKIN MUSTARD RELISH
Categories Condiment/Spread Mustard Vegetable Side Marinate Christmas Thanksgiving Butternut Squash Fall Winter Chill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Toss pumpkin with sugar and a pinch of salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Chill, covered, 8 hours. (Sugar will liquefy.)
- Simmer pumpkin mixture, water, and wine in a wide 6-quart heavy pot until pumpkin is just tender, about 10 minutes. Transfer pumpkin with a slotted spoon to a bowl and stir in raisins, then boil cooking liquid until reduced to about 1 cup, about 10 minutes. Transfer syrup to a measuring cup, then slowly whisk into mustard in a small bowl until smooth. Stir into pumpkin mixture. Cool, then chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.
GREAT MUSTARD RELISH
Goes great with hot dogs, brats, or burgers. Tastes better than the stuff you buy in the store!
Provided by henriksmom
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.
Nutrition Facts : Calories 7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.5 mg, Sugar 0.6 g
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
PUMPKIN PICKLE
Make your own Christmas hamper and be sure to add this seasonal pumpkin pickle. It can be served with cold meats, cheese or a slice of pork pie
Provided by Cassie Best
Categories Condiment
Time 40m
Yield Makes 3 x 400g jars
Number Of Ingredients 13
Steps:
- Put the prepared pumpkin in a bowl and sprinkle over 2 tbsp sea salt. Toss well, cover and leave at room temperature for 24 hrs.
- Sterilise your jars before you start (see tip, below). Drain and rinse the pumpkin, then tip into a large pan. Add the onion, apple pieces, mustard, coriander and nigella seeds, the sugar, vinegar and bay leaves. Pour 200ml water over everything, then put on a medium heat and bring to a simmer. Put a lid on the pan, leaving a gap for steam to escape, turn the heat up to medium-high and cook for 8 mins.
- Use a cup to scoop out some liquid from the pan and mix 50ml with the turmeric and flour in a small bowl to make a smooth paste. Add a little more of the liquid, mixing well to remove any lumps, until the paste becomes runny, then pour into the pan, and add the ginger and chilli. Simmer for another 5 mins, uncovered, stirring until thickened and the squash has softened but still retains some bite.
- Carefully fill your sterilised jars with the pickle while it's still hot, pressing the chunks of squash down into the liquid to expel air pockets, then pop on the lid. Will keep in a cool, dark place for up to a year. Once opened, store in the fridge and eat within a month. Best served after being left to mature for a month or more, but can be eaten straightaway.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein, Sodium 0.3 milligram of sodium
PUMPKIN CHUTNEY
This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.
Provided by Brian Holley
Categories < 4 Hours
Time 1h45m
Yield 6 jars
Number Of Ingredients 8
Steps:
- Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
- Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
- ladle the chutney into hot sterilised jars and seal.
- Ready to eat in four weeks and will keep for 2 years.
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