PUMPKIN PRESERVE

What do you do with pumpkins? Are those objects actually edible? And did the noble savages actually pull one over on us by introducing the big orange-red things to us?

Not to worry. Stuff can indeed be done with them other than simply composting them.


PUMPKIN PRESERVE

A small Pumpkin, about two pounds.
2 cups Vinegar.
2 Water.
2 cups Sugar.
Four TBS Raisins.
Two TBS Ginger, peeled and slivered.
One TBS Salt.
One Teaspoon of Cayenne.
A squeeze of lime juice.

Scrape out the muck and seeds first. Then cut, peel, and coarsely grate the pumkin. Simmer with everything except the vinegar and the squooze lime till dry. Add the vinegar, squeeze the lime in, and cook thick. Decant into clean jars.

Note: For a beautifully hued preserve, substitute a measure of pomegranate juice for the water.

Use as you would any chutney or relish alongside meat. Or eat by the spoonful straight from the jar when you think no one is looking.