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 in a sauce pan over medium high heat and cook, stirring occasionally about 30 minutes. Remove from and chill before covering in the refrigerator. It will keep several days. Serve with pan-seared duck breast using brine #1.