Pumpkin Marmalade

This recipe goes together in just 15 minutes by starting with cooked pumpkin puree and prepared marmalade. Spread on toast or crackers.

11 users rated this recipe an average rating of 3.5
  • Makes: 24 servings
  • Serving Size: 2 tablespoons
  • Yields: 3 cups
  • Prep: 15 mins
  • Cool: 1 hr
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Pumpkin Marmalade
cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
cup orange marmalade
teaspoon grated fresh ginger
tablespoons lemon juice
English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)
Assorted hearty breads
  1. In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings.
From the Test Kitchen
Test Kitchen Tip:

Spread will keep in the refrigerator up to 1 week.

Nutrition Facts (Pumpkin Marmalade)
    Per serving:
  • 37 kcal cal.,
  • 8 mg sodium,
  • 10 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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