Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 @@@@@ Pumpkin Mustard Relish 2 lb pumpkin, or butternut squash, halved lengthwise, peeled, seeded, and cut into 1/2-inch cubes 1 cup sugar 1 cup water 1/2 cup dry white wine 1/2 cup golden raisins 2 tablespoons dry mustard, such as Colman's Toss pumpkin with sugar and a pinch of salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Chill, covered, 8 hours. (Sugar will liquefy.) Simmer pumpkin mixture, water, and wine in a wide 6-quart heavy pot until pumpkin is just tender, about 10 minutes. Transfer pumpkin with a slotted spoon to a bowl and stir in raisins, then boil cooking liquid until reduced to about 1 cup, about 10 minutes. Transfer syrup to a measuring cup, then slowly whisk into mustard in a small bowl until smooth. Stir into pumpkin mixture. Cool, then chill, covered, at least 8 hours for flavors to meld. Serve at room temperature. Servings: Makes about 4 cups Active time: 25 min Start to finish: 1 day Source: Gourmet magazine, November 2006 Formatted by Chupa Babi: 04.25.08 Cooks' note: Relish can be chilled up to 2 weeks. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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