Ok, first off, I experimented with a few things and the results were good lessons learned. I used 1 cup of light brown sugar instead, I like it better and it suited my taste.
If you take the innards of the pumpkin and puree it in a blender, the recipe is great the way it is since the pumpkin balances out the ginger. For my next batch; however, I boiled the pumpkin meat and then pureed it, thus taking some of the taste away, and with this I found that the amount of ginger was too much. The taste was a little over powering. To resolve this, I just halved the ginger, but then again I spice to taste so there is a little more of the other spices in there too. All in all, I am very pleased with this recipe and intend on using it again.
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Ok, first off, I experimented with a few things and the results were good lessons learned. I...