Pumpkin-orange Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Orange | |
| 1 3/4 | c | Cooked pumpkin |
| 2 | c | Sugar |
| 1/4 | c | Lemon juice |
| 1 | t | Nutmeg, optional |
INSTRUCTIONS
Grate the orange peel, being careful to leave the white pith behind. Reserve. Remove and discard remaining rind and seeds. Place reserved peel and orange pulp into blender; puree. This should make about 1/2-3/4 cup. Place pulp and remaining ingredients in large saucepan. Heat to boiling over medium heat, stirring constantly until thick, about 30 minutes. Cool and store in the refrigerator. For spicy butter, add nutmeg before removing from heat. Posted to fatfree digest V98 #007 by "Bethann D. Watson" <bwatson@cisco.com> on Jan 07, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1719
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 1038.3mg
Potassium: 961.8mg
Carbohydrates: 439.9g
Fiber: 13.1g
Sugar: 415.5g
Protein: 5.1g