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Pumpkin Shrub

Recipe GLPRc452536cce6753

0.0(0)
Beverage
60 min
Servings: 6
Oven
SNAP eligible

A tart and aromatic vinegar syrup infused with roasted pumpkin, fresh ginger, and warm spices. This French-inspired shrub captures autumn flavors and can be used to dress salads, drizzle over vegetables, or dilute as a refreshing beverage. The balance of sweet, tangy, and spiced notes makes it a versatile condiment.

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Ingredients

1 small pie pumpkin (such as sugar pumpkin or kabocha squash), about 3 pounds

1 1/2 cups turbinado sugar

1 1/2 cups apple cider vinegar

1/4 cup fresh ginger, grated

1 tablespoon ground cinnamon

Directions

  1. Preheat your oven to 400°F. Cut the pumpkin in half, remove the seeds and stringy fibers, and place the halves cut-side down on a rimmed baking sheet lined with parchment paper.

  2. Roast the pumpkin for 35 to 45 minutes, until the flesh is very tender and begins to caramelize at the edges. Remove from the oven and allow to cool slightly.

  3. Once cool enough to handle, scoop the roasted pumpkin flesh into a large saucepan. You should have approximately 2 to 2 1/2 cups of cooked pumpkin puree.

  4. Add the turbinado sugar, apple cider vinegar, grated fresh ginger, and ground cinnamon to the saucepan.

  5. Stir the mixture well to combine all ingredients, breaking up any large chunks of pumpkin as you blend. The mixture will have a chunky, jammy consistency.

  6. Place the saucepan over medium heat and bring the shrub to a gentle simmer, stirring occasionally, for about 10 minutes until the sugar dissolves completely and the flavors meld together. Do not boil vigorously.

  7. Remove the shrub from heat and allow it to cool to room temperature, stirring from time to time. The mixture will thicken slightly as it cools.

  8. Transfer the pumpkin shrub to clean glass jars or bottles. Store in the refrigerator for up to 2 weeks. Use as a salad dressing, drizzle over roasted vegetables, or dilute with water or sparkling liquid to create a refreshing beverage.