Sunday, November 18, 2012

Spiced Pumpkin Balls Redux

Wishing you all a happy and delicious Thanksgiving spent with those you love.

I shared this recipe with you last year.  It's so delicious that I'm mentioning it again in case some of you missed the original.  

It's time to start on the Thanksgiving meal.  There are a few components that benefit from being made a few days ahead.  These spicy golden orbs are one of those do-ahead dishes.  The preparation lends a nice aroma to the house as well.  I've been making them since last century!! In years past, I've doubled and tripled the recipe quite successfully.  This year we are only six for the table and I just made a pint.  I hope I don't regret having so little for leftovers!!

I believe this recipe is from a long, long ago Gourmet.  It's written on a recipe card and there are no notes regarding changing anything but it's possible that I did and, if I did, it worked.  They are delicious!


Spiced Pumpkin Balls-from Gourmet (I think) and me

2 cups pumpkin balls (save the seeds)
1 2/3 cups of sugar
3/4 cup cider vinegar
1/2 cup water
1 cinnamon stick, broken in two
6 whole cloves
6 whole allspice
4 2" strips of lemon peel

Combine all ingredients except the pumpkin in a stainless steel saucepan.  Bring to a boil, lower the heat and simmer for five minutes. 

Add the pumpkin balls and simmer for fifteen minutes.  

Transfer to a pint jar and pour the liquid over.

Chill at least three hours or up to a week.