Monday, November 2, 2009

Candied pumpkin recipe

Candied pumpkin is most often served as a part of the celebration known as Dia de los Muertos-The Day of the Dead. The Day of the Dead is most often celebrated in Mexico and always on the 1st and 2nd of November. It takes place in conjunction with the Catholic All Saints Day and All Souls Day. It is a time to pray for and remember friends and family members who have died


  • 5-6 lb pumpkin
  • 4 cinnamon sticks
  • zest and juice of one orange
  • 1 3/4 cup packed dark brown sugar
  • 1/4 cup molasses
  • 4 cups water

  • Directions
    Cut stem from pumpkin then cut the pumpkin in half. Remove seeds and string, scraping the inside with a metal spoon if necessary to remove all. Cut each half lengthwise until you have 10 pieces of pumpkin. Remove skin from pumpkin and cut each piece into 1 inch chunks. Place all remaining ingredients in a large stockpot and bring to a boil. Slowly add pumpkin and reduce to simmer. Simmer until pumpkin is fork tender and sauce has become a thick glaze. Remove from heat and cool before serving. 

    Cook's Notes-try to cut pumpkin into consistently sized chunks-it will cook much more evenly this way.
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