A while back there was a request for pumpkin butter. In the San Jose
Mercury News food section this morning there were two pumpkin butter
recipes that I thought were worth sharing. I like pumpkin butter and plan
to try these recipes.
Bethann
Recipes included:
Pumpkin Butter
Pumpkin-Orange Butter
Pumpkin Butter
1 small lemon
1 16-oz. can solid pack pumpkin (not pumpkin pie mix)
1/2 cup apple juice
1/2 cup packed light brown sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice
About 4 hours before serving or the day ahead, grate lemon peel and squeeze
lemon to make 1 tsp. juice. In 2-quart saucepan over medium-high heat,
bring lemon peel, juice, and remaining ingredients to a boil. Reduce heat
to medium-low and cook 30 minutes, stirring often.
Spoon mixture into a small bowl. Cover and refrigerate until well chilled,
at least 3 hours. Makes about 2 1/2 cups.
Pumpkin-Orange Butter
1 medium orange
1 3/4 cups cooked pumpkin
2 cups sugar
1/4 cup lemon juice
1 tsp. nutmeg, optional
Grate the orange peel, being careful to leave the white pith behind. Reserve.
Remove and discard remaining rind and seeds. Place reserved peel and orange
pulp into blender; puree. This should make about 1/2-3/4 cup.
Place pulp and remaining ingredients in large saucepan. Heat to boiling
over medium heat, stirring constantly until thick, about 30 minutes.
Cool and store in the refrigerator. For spicy butter, add nutmeg before
removing from heat.
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Bethann D. Watson
Senior Technical Edior
Cisco Systems, Inc.
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