1 medium cushaw (6-8 pounds) 3 cups water ½ stick butter 2 cups sugar ½ cup brown sugar 1 tsp cinnamon ½ tsp nutmeg ½ tsp cloves ½ tsp allspice ½ tsp ground ginger 1 TBS vanilla extract Cut cushaw in half and remove all... 

• 1 medium cushaw (6-8 pounds)
• 3 cups water
• ½ stick butter
• 2 cups sugar
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp allspice
• ½ tsp ground ginger

1 TBS vanilla extract

1. Cut cushaw in half and remove all seeds and strings around seeds; peel and cut into 1” cubes
2. Place into a large, heavy pot with lid and add water and butter, bring to a hard boil for 2 minutes, then reduce to simmer and cover; cook 40 minutes, stirring occasionally
3. Remove cover and added remaining ingredients; cook until most of liquid has evaporated, stirring often, 20-30 minutes; cushaw should be smooth and nicely browned

Serves 10-12