BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
We first served this with pan-seared brined duck for a holiday dinner.
4 cups pumpkin puree (yielded from 2 small 4-6″ baking pumpkins)
- 1/4 cup apple cider
- 2 teaspoon cinnamon
- 1 teaspoon coriander
- ¼ teaspoon nutmeg
- Dash allspice
- Dash juniper, ground
- 1 teaspoon blue agave
Combine ingredients into a sauce pan and heat on medium flame for 30 minutes; remove and chill for service.