A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Persimmon Butter
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- #94401
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 cups persimmon puree
1 cup orange juice
1 1/2 cup honey
1 orange, grated rind of
directions
Combine all ingredients in an enameled or stainless steel kettle and cook over medium-high heat until thick, about 10-15 minutes. Ladle into hot jars and seal.
Process pint jars for 15 minutes in boiling water bath.
Try on toast or English muffins.
added by
meganlee
nutrition data
Nutritional data has not been calculated yet.
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