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.
Pumpkin Marmalade
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- #7438
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
pumpkin
lemons
water
sugar
directions
Peel and remove seeds from pumpkin and cut into thin slices.
Weigh and allow: 12 oz. of sugar and grated rind of half a lemon, pulp and juice of one lemon, and 1/4 pint water to each pound of pumpkin.
Boil the sugar and water to a clear syrup. Stir well and put in the pumpkin and lemon rind and simmer for 90 minutes. Stir often and watch it does not burn.
Strip white skin from lemon, which is not used, and slice the pulp and remove the pips (seeds). Mix these slices with the marmalade and boil all together for 15 minutes.
Put into sterilized jars and process for canning.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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