Active Time

　　25 min

　　Total Time

　　1 day

　　

Ingredients

Makes about 4 cups

　　2 lb pumpkin or butternut squash, halved lengthwise, peeled, seeded, and cut into 1/2-inch cubes

　　1 cup sugar

　　1 cup water

　　1/2 cup dry white wine

　　1/2 cup golden raisins

　　2 tablespoons dry mustard such as Colman's

　　

Step 1

Toss pumpkin with sugar and a pinch of salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Chill, covered, 8 hours. (Sugar will liquefy.)

　　

Step 2

Simmer pumpkin mixture, water, and wine in a wide 6-quart heavy pot until pumpkin is just tender, about 10 minutes. Transfer pumpkin with a slotted spoon to a bowl and stir in raisins, then boil cooking liquid until reduced to about 1 cup, about 10 minutes. Transfer syrup to a measuring cup, then slowly whisk into mustard in a small bowl until smooth. Stir into pumpkin mixture. Cool, then chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

　　Cooks' note:

　　Relish can be chilled up to 2 weeks.