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From: eal0383@cec1.wustl.edu (Beth Lamon)
Newsgroups: rec.food.recipes
Subject: VEGAN: Pumpkin Butter
Summary: original subject was PUMPKIN BUTTER
Keywords: recipe vegan
Message-ID: <1990Oct20.061053.27653@mthvax.cs.miami.edu>
Date: 20 Oct 90 05:52:34 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.veg
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


This recipe appeared in the St. Louis Post-Dispatch.

PUMPKIN BUTTER

1 (16 ounce) can solid-pack pumpkin
2/3 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice,
cinnamon, and cloves.  Bring to a boil over medium-high heat, stirring
frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring
occasionally.

Ladle mixture into clean jars or freezer containers. Cover with lids.
Store in refrigerator several weeks or freeze for several months.

Yield: 2 cups.