by Jesse Griffiths

Photography by Jody Horton

This rich, earthy gratin could stand on its own at a meatless Thanksgiving celebration as well as being a perfect foil for roasted bison. Make this a day ahead and reheat it when you’re ready to serve. Serves 8.

Published in the Fall 2007 issue of Edible Chesapeake

This recipe, adapted from the 1976 edition of Putting Food By, one of the most-often referenced guides to preserving foods, has worked beautifully for publisher Renee Brooks Catacalos and the stray pumpkins she collects from friends and family during fall. The pumpkin provides some of the color and the substance, but the citrus provides most of the flavor. Marmalade fans will love this. If you've never made jam, you might be surprised by the amount of sugar used, but don't skimp or your product won't gel properly. Also, note that it takes about two days to complete.

By Lucinda Hutson