This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cantaloupe Butter
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- #58430
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 pounds soft ripe cantaloupe
1 1/2 cup sugar
1 lemon, juiced
1/4 teaspoon ground nutmeg
directions
Remove the seeds of the cantaloupe and scoop out the edible portion of the pulp. Dice the fruit coarsely and simmer, uncovered, in a preserving kettle until tender; or puree the pulp in a blender. Return pulp to preserving kettle and add the sugar, lemon juice and nutmeg.
Cook the mixture, uncovered over medium heat, stirring constantly, until the butter is thick enough to spread, about 1-1/2 hours. Ladle into hot, sterilized jars and seal immediately with paraffin.
added by
CBBailey1
nutrition data
26 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
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