Recipe - Pumpkin-Orange Butter

1 md Orange
1 Three fourths cup Cooked pumpkin
2 cup Sugar
One fourth cup Lemon juice
1 teaspoon Nutmeg; optional

Grate the orange peel, being careful to leave the white pith behind.
Reserve.

Remove and discard remaining rind and seeds. Place reserved peel and orange
pulp into blender; puree. This should make about 1/2Three fourths cup.

Place pulp and remaining ingredients in large saucepan. Heat to boiling
over medium heat, stirring constantly until thick, about 30 minutes.

Cool and store in the refrigerator. For spicy butter, add nutmeg before
removing from heat.

Posted to fatfree digest V98 #007 by "Bethann D. Watson"
bwatson@cisco.com on Jan 07, 1998