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Pumpkin-Grape Relish
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Provided By:
Paul Grimes

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    • This sweet-and-tangy dish is reminiscent of Italian mustard fruits (fruits in spiced syrup). It's a sophisticated accompaniment that looks impressive and tastes even better.

    Ingredients

    Makes: cups

    Directions

    Stir together pumpkin or squash with sugar, brown sugar, and salt in a large bowl and let sit at room temperature for 1 hour. Cover bowl with plastic wrap, then refrigerate for 8 hours.

    Cook pumpkin mixture, water, and vermouth in a large (6 qt) heavy pot over moderately low heat until pumpkin is tender, about 10 minutes.

    Transfer pumpkin to a large bowl with a slotted spoon, then reduce syrup to 1 1/2 cups. Put dry mustard into a bowl, then slowly whisk syrup into mustard, whisking until smooth.

    Add mustard syrup, grapes, and celery to pumpkin and stir to combine. Let cool to room temperature then cover and refrigerate at least 8 hours, for flavors to develop.

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    1 Comment

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    mOnkeyBrAins

    what would you serve this with?

    June 26 2011 at 11:53 AM Report abuse rate up rate down Reply

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