| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked pumpkin; pureed |
| 1/2 |
c |
Honey |
| 1 |
ts |
Grated lemon rind |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1/8 |
ts |
Cloves |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Mix all ingredients thoroughly. Simmer uncovered on low heat about 40
minutes, stirring frequently, until thick (like stiff apple butter). When
it is thick enough for you, ladle into jars and refrigerate. Makes about 1
1/2 cups.
Recipe by: Kitchen Garden, Vol II, by Renee Shepherd & Fran Raboff Posted
to TNT - Prodigy's Recipe Exchange Newsletter by Chad Alan Bumgarner
<chadalan@softcom.net> on Jul 27, 1997
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