1 small sugar pumpkin (about 1 lb.) peeled, seeded and cut into 1" cubes 1 tsp. whole cloves 1 cinnamon stick 2 whole nutmegs, crushed 1 cup sugar 1 750-ml. bottle of a fruity, full-bodied red wine, like merlot
Combine pumpkin, cloves, cinnamon, nutmeg, sugar, and 1 cup water in a 4-qt. saucepan over medium heat; cook, stirring occasionally, until pumpkin is tender and translucent, about 40–45 minutes. Cool to room temperature, add wine, and refrigerate for at least 5 hours or overnight. Gently mash pumpkin, stirring to combine, and strain twice through a fine-mesh sieve. Rewarm over low heat until just heated through.