This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Honey-Pumpkin Butter
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- #14569
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups cooked pumpkin puree
1/2 cup honey
1 teaspoon freshly grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
directions
Combine all the ingredients in a heavy saucepan over medium heat. Bring to a simmer then reduce the heat to low.
Cook, uncovered, for about 40 minutes stirring the mixture frequently until it is the desired consistency (it should be thick).
Remove the pan from the heat and let cool for about 10 minutes. Pour or spoon the mixture into jars. Store in the refrigerator in jars for up to 3 weeks.
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
January 8, 2007
I am totally addicted to this stuff. It's very easy to make, but be prepared to stand at the stove for awhile, stirring the mixture. I have given up jam/jelly and use pumpking butter instead now. It's excellent with cream cheese, either as a sandwich, on crackers, rice cakes and everything else.