Name: Pumpkin candy
Ingredients: 2.75 kg butternut squash (to give 2kgs of peeled, deseeded, diced into 2.5cm cubes; 1 kg sugar; 100 g peeled ginger; 23 cinnamon sticks; juice and zest of 2 oranges; juice and zest of 2 lemons; 10 cloves; 23 star of anise; dash of vanilla extract

AuthorBen WatsonCategorySweet

Pumpkins aren't just for October. Bring the taste of autumn into your Christmas kitchen with this candied pumpkin recipe that also doubles as a unique present. Packed in a jar with a ribbon or gift bag, it's a charming homemade gift full of natural sweetness and spice.

Yields1 Serving

2.75 kg butternut squash (to give 2kgs of peeled, deseeded, diced into 2.5cm cubes

1 kg sugar

100 g peeled ginger

23 cinnamon sticks

juice and zest of 2 oranges

juice and zest of 2 lemons

10 cloves

23 star of anise

dash of vanilla extract

Mix everything together in a saucepan and leave overnight. By the morning, it will be swimming, so place in a pan over a medium heat and bring to the boil.

Simmer for five minutes, take off the heat and cool. Repeat the process three times so the sugar and flavourings really soak in.

Pour into a colander and pick out the spices and citrus peel and lay out on a sheet of baking parchment on a tray.

Cook at 95degC for three hours or so until they have the texture of Turkish delight.

Sprinkle with sieved icing sugar and toss in a bowl until evenly coated.

Ingredients