Pumpkin Marmalade
This recipe goes together in just 15 minutes by starting with cooked pumpkin puree and prepared marmalade. Spread on toast or crackers.
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Ingredients
Directions
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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.
Test Kitchen Tip:
Spread will keep in the refrigerator up to 1 week.
Nutrition Facts
Per Serving:
37 calories,
0 g fat
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
8 mg sodium,
10 g carbohydrates,
0 g fiber,
0 g sugar,
0 g protein.
