Sweet vegetable compote on bread
INGREDIENTS
5 ½ cups Hokkaido pumpkin(prepared weight)
1 ⅔ cups Apricot dried
2 cups Orange juice
1 unwaxed Oranges Grated peel
3 tablespoons lemon juice
2 ¼ cups Pectin 3:1
4 Vanilla pod seeds
5 ½ cups Hokkaido pumpkin(prepared weight)
1 ⅔ cups Apricot dried
2 cups Orange juice
1 unwaxed Oranges Grated peel
3 tablespoons lemon juice
2 ¼ cups Pectin 3:1
4 Vanilla pod seeds
DIRECTIONS
- Finely dice the pumpkin flesh and the apricots and put into a large pan with the orange juice and grated peel. Slit the vanilla pods open lengthwise and scrape the seeds into the pan. Mix and cook over a low heat for about 20 minutes until soft.
- Puree very finely and leave to cool. Stir in the lemon juice and preserving sugar and bring to a rolling boil, stirring.
- Boil for 3 minutes, then immediately pour into clean jars. Seal and stand upside down for 5 minutes, then turn over and leave to cool.
- For full instructions please see : eatsmarter.com
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