7 Ratings
  • 5 Rating Star 3
  • 4 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 7 Ratings

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

  • 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.

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Test Kitchen Tip:

Spread will keep in the refrigerator up to 1 week.

Nutrition Facts

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.

Reviews

7 Ratings
  • 5 Rating Star 3
  • 4 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1