Calabaza En Tacha - Mexican Candied Pumpkin
In Mexico, candied pumpkins are often used on the family altars during Dia de los Muertos. And after Halloween, all of the leftover pumpkins go on sale and it is the perfect time to enjoy the harvest. This recipe is also non-fat. When you're done cleaning out the pumpkin, you can use the seeds to make Pepitas.
- 2¼ kg pumpkin (approx.)
- 4 cinnamon sticks
- zest of 1 orange
- juice of 1 orange
- 900g piloncillo (substitute brown or pure cane sugar if necessary)
- 4 cups water
- Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. (save the seeds to make Pepitas.)
- Leave the skin on and cut each piece in half lengthwise again and again until you have 8-10 long pieces of pumpkin. You can cook the long strips or cut it into to 5cm pieces. Place the piloncillo (or brown sugar), orange juice, orange zest, cinnamon sticks and water into a large saucepan and bring to a boil.
- Carefully add in the pumpkin pieces and reduce to a simmer.
- Simmer for approximately 2 hours or until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze.
- Remove from heat and let cool to room temperature before serving.