Pumpkin Confit
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
299
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 48 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Crookneck pumpkin
- 3 centimeters fresh ginger
- 400 milliliters dry white wine
- 150 grams sugar
- 2 small bay leaves
- ½ Cinnamon stick
- 4 cloves
- 1 organic lemon (zested and juiced)
- 1 organic Orange (zested and juiced)
- 1 tsp cornstarch
Preparation steps
1.
Peel the pumpkin, remove the seeds, and cut into 1.5 cm (approximately 1/2) cubes. Peel and thinly slice or julienne the ginger. Bring the wine, sugar, spices, lemon zest, orange zest, and ginger to a boil. Add the pumpkin to the cooking liquid and stir until combined.
2.
Reduce the heat to medium, then simmer for 15-20 minutes. Mix the cornstarch with the citrus juices until smooth. Add to the cooking liquid, stir to combine, and cook until the mixture begins to thicken. Fill the prepared jars to the brim with the confit. Seal tightly, cool completely, and store in a dark, cool place.
