Punkin Butter
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | pound |
pumpkin
mashed |
|
| ½ | cup |
orange juice
|
|
| ¾ | cup |
brown sugar
|
*
|
| ⅛ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
|
|
| 453.6 | g |
pumpkin
mashed |
|
| 118 | ml |
orange juice
|
|
| 177 | ml |
brown sugar
|
*
|
| 0.6 | ml |
ginger
ground |
|
| 0.6 | ml |
cinnamon
ground |
|
| 0.6 | ml |
cloves
ground |
|
| 1.3 | ml |
salt
|
|
Directions
Bring all ingredients to a boil in a heavy pan.
Reduce heat and simmer over low heat for 30 minutes.
Chill for 4 hours. Great on toast, English muffins.
