Pumpkin Cranberry Spread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 400 grams Pumpkin (Hokkaido pumpkin)
- 100 grams starchy potatoes
- 1 shallot
- 1 small red chili pepper
- 2 tsps sunflower oil
- 10 grams almonds
- 1 Tbsp dried Cranberry
- ½ tsp Lime juice
- Turmeric
- salt
Preparation steps
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.
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.
