by Elizabeth Gawthrop Riely

One 6-pound pumpkin, peeled, seeded and cubed
(about 12 cups; 3 pounds cubed)
Salt
2 cups cider vinegar (at least 5% acidity)
2 cups firmly packed light brown sugar
1½ cups chopped onion
1 cup dried cranberries or sultanas
½ large red bell pepper, seeded and diced
1 jalapeño pepper, seeded and minced
½ ounce fresh ginger root, peeled and minced or grated
One 2-inch stick cinnamon
1 Tbsp. mustard seed
12 allspice berries

Put the pumpkin cubes in a big bowl, sprinkle heavily with salt and toss to distribute it. Cover the bowl and let sit overnight to draw out the moisture.

When you are ready to proceed, drain the pumpkin, rinse the cubes thoroughly in fresh water and drain again. Put the pumpkin in a large heavy-bottomed pot with the rest
of the ingredients. Bring the liquid to a boil and over low heat, simmer uncovered for about two hours, stirring from time to time. Watch the pot toward the end so the
bottom doesn’t scorch. When the syrup is thick, discard the cinnamon stick.

Ladle the chutney into warm half-pint jars. Screw on the tops and sterilize them in a hot water bath, or simply refrigerate them. Let the chutney mature for a few weeks
before opening.

Makes about eight half-pint jars.