Market Jar · Candied Squash Preserve
Miel de Chiverre
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Cooks shred the squash's flesh into thin threads before candying it, so the finished preserve looks almost like strands of amber-colored angel hair.
Shredded chiverre squash is simmered for hours in raw cane sugar syrup with cinnamon and cloves until it turns into a sticky, fragrant preserve. Cartago's market stalls sell it by the jar, often spooned straight over bread as a snack.
Why it's made this way: The preserve uses the same chiverre squash central to Cartago's Holy Week food traditions, sold year-round by the province's market vendors as a pantry staple.
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