Cushaw PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:40

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