Pumpkin Cranberry Spread

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Pumpkin Cranberry Spread
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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
2
Ingredients
400 grams Pumpkin (Hokkaido pumpkin)
100 grams starchy potatoes
1 shallot
1 small red chili pepper
2 teaspoons sunflower oil
10 grams almonds
1 tablespoon dried Cranberry
½ teaspoon Lime juice
Turmeric
salt
How healthy are the main ingredients?
PumpkinpotatoCranberryalmondshallotTurmeric

Preparation steps

1.

Cut the pumpkin flesh into cubes. Rinse, peel and dice the potatoes also. Peel the shallot and chop finely. Rinse the chile, cut in half lengthwise, remove the seeds and finely chop. Heat the oil in a small saucepan and sauté the shallot until soft. Add the pumpkin and potato cubes and sauté 1 minute. Add about 5 tablespoons of water, close the lid and cook for 20 minutes until soft. Take care that mixture does not burn, as needed add some water, but as little water as possible.

2.

Meanwhile, chop the almonds and cranberries coarsely, and retain some for garnish. After the end of cooking, mash the pumpkin and potatoes and season with lime juice, turmeric and salt. Stir in the chopped almonds and cranberries. Fill jars with twist-off cap with mixture, then garnish with the chopped almonds and cranberries. Seal the jars and place them in a large pot of hot water and pasteurize half an hour at a water temperature of 80°C.