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Spicy Pumpkin Catsup

Fat.Freedom's picture
Spicy Pumpkin Catsup is simply irresistible. Try this amazingly delicious pumpkin recipe; I am sure you will always tempt to prepare this for every party!
  White onion 6 Ounce
  Pumpkin puree 1 Cup (16 tbs), pure variety, not pie filling
  Water 1⁄2 Cup (8 tbs)
  Apple cider vinegar 1⁄4 Cup (4 tbs)
  Apple juice 2 Tablespoon
  Honey 1 1⁄2 Tablespoon
  Freshly grated ginger 1⁄8 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Salt 1⁄4 Teaspoon

Put the onion through a juice extractor. (This should yield about 1/4 cup onion juice.)
Put the pumpkin in a small saucepan.
Whisk in the water, onion juice, vinegar, and apple juice.
Add all the remaining ingredients, stir, and simmer for about 20 minutes, uncovered.
The mixture will be done when the water doesn't separate from a small portion removed to a plate.
Use hot as a sauce or refrigerate for 1 to 2 hours to thicken and serve chilled as a catsup.
The catsup will keep for about a week in the refrigerator.

Recipe Summary

Side Dish

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