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Chilacayote

4-6 pounds of diced chilacayote
1 tablespoon of lime
3 1/2 pounds sugar
500 grams brown sugar (not raw sugar)
2 cups water
1/2 teaspoon salt
2 cinnamon sticks

Beat , peel and dice the chilacayote. Then place it in a large
bowl, add the lime and cover with water. Leave it overnight. The
following day, wash and squeeze it gentle. Place sugar, cinnamon,
water and salt in a saucepan and bring to the boil, remove any scum
that rises to the top. Add the chilacayote and keep at a gentle
boil until it looks transparent and the syrup is sticky. It takes
around 6 hours. Serve cold. It is usually served without the
syrup.

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