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pumpkin-butter recipe

Date: Wed, 07 Jan 1998 09:53:52 -0800
From: "Bethann D. Watson" (bwatson@cisco.com)

From the San Jose Mercury News food section

Pumpkin Butter

1 small lemon
1 16-oz. can solid pack pumpkin (not pumpkin pie mix)
1/2 cup apple juice
1/2 cup packed light brown sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice

About 4 hours before serving or the day ahead, grate lemon peel and squeeze
lemon to make 1 tsp. juice. In 2-quart saucepan over medium-high heat,
bring lemon peel, juice, and remaining ingredients to a boil. Reduce heat
to medium-low and cook 30 minutes, stirring often.

Spoon mixture into a small bowl. Cover and refrigerate until well chilled,
at least 3 hours. Makes about 2 1/2 cups.

kwvegan vegan