Pumpkin Marmalade
"This spread is a great addition to any holiday table. It is best served with a sharp white cheddar cheese and hearty bread. You can use either fresh or canned pumpkin for this recipe. The cooking time is actually the time needed to cool the spread before you can use it."
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
24
ingredients
- 2 cups pumpkin puree
- 1 cup orange marmalade
- 1 teaspoon fresh ginger, grated
- 2 tablespoons lemon juice
directions
- In a medium sauce pan bring pumpkin, marmalade, and ginger to a boil.
- Reduce heat to medium-low and simmer uncovered for 5 minutes.
- Remove from heat and stir in lemon juice.
- Transfer to a bowl, cover and cool about 1 hour.
- Makes 3 cups of spread and will keep in the fridge for up to a week.
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Reviews
-
What an excellent quick and easy spread! I kinds cheated and microwaved this, stirring in about 45 second intervels for about 2 or 3 minutes or so. I dont know how much I would have liked this paired with savory such as white chedder cheese, so I have enjoyed this on crossiant rolls today and loved it! This is a very tasty spread that does not in any way look or taste like it took minutes to make!
RECIPE SUBMITTED BY
I recently moved to Alaska from Arizona for my husbands job. Right now I am staying home with our 2-year-old daughter. We are all still trying to discover Anchorage and all that Alaska has to offer. I love everything about food. Shopping for food, cooking food, and eating food. My mother is an amazing baker, and I am fortunate that she passed that on to me.
My husband is from Zambia, in southern Africa, so we cook a lot of traditional Zambian dishes. I love to cook but rarely do I measure and track cooking times. I am the kind of cook that just throws things together until I get what I am looking for.
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