Pumpkin Marmalade

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

Pumpkin Marmalade + enlarge image
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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

Ingredients
2
cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
1
cup orange marmalade
1
teaspoon grated fresh ginger
2
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

Directions

  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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