Look at the beautiful orange recipe I have for you today! It’s a pumpkin and orange compote, a combination of flavors I hadn’t tried yet. But how much I love, oh, trying new tastes!

I flavored it in two different ways and I love both of them very much. 😊

Yes, today we are going with winter colors.

For this week, the Team Light and Tasty proposed an alternative theme, which is to cook with colors instead of ingredients.

It immediately seemed like a wonderful idea, one of those that makes you roll up your sleeves and makes experimenting in the kitchen fun.

For the choice of color, I was inspired by the sun. A beautiful sun that I’m enjoying these days, although the days are very cold, after the gloomy foggy period we had during the holidays.

But luckily winter offers us fruits and vegetables in the color of the sun, a color that makes me hope that summer isn’t so far away.

So come on, try making this sunny pumpkin and orange compote too! 🌞

Moreover, you can enjoy it on two different occasions, at meals or for a snack, so there are no excuses… I’m sure one of the two flavors is for you!

What flavors? Find out by reading the recipe!!! 😃

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Other pumpkin recipes that might interest you: 👇

Difficulty: Easy
Cost: Economic
Preparation time: 15 Minutes
Portions: 1 small jar
Cooking methods: Microwave
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients

14 oz pumpkin (butternut type, peeled)
1 orange (about 7 oz peeled)
1 teaspoon orange zest (7-8 grams, grated)
3/4 cup sugar
2 teaspoons Grand Marnier
fresh ginger (to taste)

Tools

Microwave Oven
Bowl glass for microwave
Immersion Blender

Preparation

1. Peel the pumpkin and cut it into pieces.
2. Peel the orange and cut it into pieces.
3. Place the pieces in a microwave-safe container, or a glass container.
4. Add the sugar.
5. And add the grated orange zest.
Note: if you intend to grate the orange zest used in the compote, it’s best to do it before peeling. In this case, I used some grated zest I had in the freezer (I always freeze a certain amount when I buy organic oranges with confirmed provenance and no treatments).
6. Turn on the microwave for 15-20 minutes, time varies depending on the variety of pumpkin, the size of the pieces, and/or the initial temperature of the pumpkin (if cold from the fridge or at room temperature).
7. Halfway through cooking, stop the microwave and stir with a spoon, then restart.
8. Let it rest inside the microwave for (at least) half an hour.
During the resting time – always important when cooking with the microwave – cooking is completed thanks to the residual heat.
In general, I let jams cooked in the microwave rest for an extended time, even until they cool down, but 20-30 minutes is already more than sufficient.
9. Blend everything with an immersion blender.
At this point, the pumpkin and orange compote is ready, but one last important step is missing: add a flavor.
10. I divided my compote into two parts, which I flavored:
– one part with some fresh grated ginger
– the other with a couple of teaspoons of Grand Marnier.
11. In both cases, I mixed well with a spoon and put the puree back in the microwave for a couple of minutes.
This way, I obtained two different flavors that make this pumpkin and orange compote suitable, in my opinion and taste, for two different uses:
– the Grand Marnier one is an excellent jam, although not too sweet, to spread on bread but also suitable for tarts and filled cookies,
– the ginger one is perfect on cheese.
This compote is just the right thickness, no need to add apple as is usually done for jams. If it turns out soft, just put it back in the microwave to evaporate the excess moisture.
If not consumed immediately, store it in the fridge, it keeps perfectly for at least a week (I don’t know more because we finished it!).