Pumpkin has a naturally sweet, earthy taste, which pairs nicely with the spicy, slightly peppery flavor of ginger. Ditch the store-bought preserves and make the most of your pumpkin carving night  – perfect for replacing your morning marmalade on toast or complementing creamy cheeses on your holiday charcuterie boards.

ingredients

• 2 cups fresh or canned pumpkin
• 1 whole apple with peel, cored and cubed (about 1 cup)
• ¼ cup The Ginger People® Fiji Ginger Syrup, or pure maple syrup
• ¼ cup The Ginger People® Crystallized Ginger Chips
• ¼ cup water
• 1 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon clove
• 1/8 teaspoon allspice

directions

1. Combine all ingredients in heavy-bottomed saucepan, cover and bring to a boil.
2. Reduce heat and simmer covered on low, stirring occasionally until apples and ginger are soft, about 15 minutes.
3. Cover, turn heat off and let sit for 5 minutes.
4. Pour into food processor to puree or use an immersion blender directly in the saucepan.
5. Return puree to saucepan and bring to boil uncovered, then reduce heat to low and let simmer, stirring constantly for 5-10 minutes or until desired thickness and consistency is achieved.
6. If you’re using canned pumpkin, you may need slightly more water. Add water in 1oz increments as needed.
7. Let cool completely before storing in fridge. Use within 3 weeks or freeze.