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Pumpkin compote for winter

Pumpkin Compote for Winter

A creative twist on compote — tasty and good for you! If anyone tells you that pumpkin compote is something strange, don't believe it. It's a wonderful drink: fresh, tasty, and refreshing. This one is especially good for anyone who already loves pumpkin dishes.

Ilga

Recipe author

Composition / ingredients

Servings:

Sugar

450

Pumpkin (cleaned)

Vinegar

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 0 % 0 g

Carbohydrates 95 % 21 g

85 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

Gather all the ingredients, and let's get into how to make pumpkin compote for the winter.
Step 2:

Pumpkin comes in many varieties — pick a sweet, juicy one. Peel the pumpkin and remove the seeds and stringy fibers. Then cut it into small, neat cubes.
Step 3:

Put the cubes in a deep pot and cover them with the sugar.
Step 4:

Pour in the water — use a pot in which the water only just covers the pumpkin. Set it over medium heat, let it warm up, then pour in the vinegar. The vinegar helps the pumpkin pieces stay whole and pretty; just make sure it's a strong (full-strength) vinegar.
Step 5:

Cook the compote until done — about twenty minutes.
Step 6:

When the pumpkin is cooked, take the pot off the heat and let it cool. Keep in mind that this compote is meant to be served chilled, so cool it before tasting.

A few things worth knowing about pumpkin: even though it's about 90% water, it's loaded with amino acids, proteins, and carbohydrates, plus vitamins A, B, C, E, D, PP, K, and the rare vitamin T. It's also rich in useful minerals like copper, magnesium, fluorine, zinc, calcium, phosphorus, manganese, and iodine. Per 100 grams it has about 1 gram of protein — more than quail eggs — and five times the carotene of carrots. Carotene converts in the body to vitamin A, a powerful antioxidant. So the pumpkin from this compote is genuinely nutritious. On top of that, you can also can the compote (with the pumpkin pieces) for the winter. Another bonus of raw pumpkin: it keeps for a long time at room temperature without spoiling or losing its goodness — handy to know.