In a large, thick pot with a lid, place the pumpkin in pieces, add the orange with peel cut into 4 parts, the piloncillo, cinnamon, anise, cinnamon sticks, sugar, and the cup of water; bring to a boil over medium heat with the lid on.
Stir with a large wooden spoon and cook until the skin separates, remove the skin and continue cooking without stopping to stir until the preserve is completely dry.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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