Pumpkin Shrub Recipe

1. 1

   Adjust oven rack to center position and preheat oven to 350u00b0F. Cut stem from pumpkin and slice pumpkin in half. Scoop and remove seeds. Place cut side down on a foil-lined rimmed baking sheet.

2. 2

   Roast pumpkin until easily pierced with a fork near the stem end, 45 minutes to an hour. Remove from oven, set aside until cool enough to handle, then scoop out flesh with a spoon, discarding skin.

3. 3

   Add pumpkin flesh to a glass or plastic container. Add sugar, vinegar, ginger, and cinnamon. Stir to combine. Place in refrigerator overnight or for up to 24 hours.

4. 4

   Pass pumpkin mixture through a food mill or sieve, pressing the liquid into a bowl. Mostly, you're trying to capture the liquid, a combination of pumpkin juice and vinegar, but don't worry if a little of the pumpkin puree passes through the sieve. Discard the remaining solids. Return liquid to a jar and refrigerate. Shrub will keep for several months in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.