Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA)
Makes about 1 1/2 cups (360 ml)
- 1 small butternut squash, peeled, seeded, rough chopped, and juiced
- 3/4 to 1 cup* (180 to 240 ml) Brown Sugar Syrup
- 2 ounces (60 ml) vodka
- Fill and preheat the SousVide Supreme water oven to 135F/57C.
- Strain the squash juice into a measuring cup.
- Pour the squash juice into a zip-closure cooking pouch and add one-half as much brown sugar syrup by volume as you have squash juice (i.e., for every ounce (30 ml) of squash juice add ½ ounce (15 ml) of the syrup) .
- Use the displacement method (Archimedes Principle) to remove as much air as possible from the pouch and zip it closed.
- Submerge the pouch in the water oven and cook for 45 minutes. The contents must be completely submerged to ensure even cooking.
- Remove the pouch and submerge it in an ice water bath (half ice, half water) for 20 to 30 minutes to quick-chill the contents.
- Strain the mixture through a fine mesh sieve into a clean, stoppered bottle. Add the vodka.
- Store the cordial, tightly capped, in the refrigerator for up to two weeks.