Pumpkin Butter II Recipe - Cooking Index
Pumpkin Butter II Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Sugar pumpkin - peeled, seeded, |
| And cut into 2" chunks | ||
| 1/2 cup | 80g / 2.8oz | Dark brown sugar - (packed) |
| 3/4 teaspoon | 3.8ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1 teaspoon | 5ml | Freshly-grated ginger |
| 2 tablespoons | 30ml | Freshly-squeezed lemon juice - strained |
To roast pumpkin: Heat oven to 350 degrees. Place pumpkin in roasting pan. Cover tightly with foil. Bake for 45 minutes, or until pumpkin is very tender.
To make butter: Transfer pumpkin pieces to bowl of food processor. Process until smooth. Place pureed pumpkin in medium saucepan. Cook over medium-low heat, stirring often, for 25 minutes, or until very thick.
Add brown sugar, cinnamon, nutmeg, ginger and lemon juice. Cook for 5 minutes, or until sugar is dissolved. Cool. Serve or store in refrigerator up to 1 week.
This recipe yields 2 cups.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.