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Sweets for the Sweet

This recipe can (no pun intended) be accomplished using fresh or frozen pumpkin and peach.  It just so happened that I had canned versions in the plethora of preserved ingredients in my kitchen.

As always, remember to read your labels for nutritional and ingredient information. Also, be sure to fully rinse your emptied cans before depositing them into your nearest recycling bin.

Oh, and enjoy!

Music credit: Funkorama by Kevin MacLeod (incompetech.com)

**Recipe:

  • 3 cups water
  • 1 can pumpkin
  • 1 can peach
  • ~4 pieces chopped fresh or frozen ginger
  • 1 cup sugar
  • 1 tsp nutmeg
  • 1/4 tsp dried ginger
  • orange oil (for cleaning the stove afterwards! recipe for homemade orange oil can be found @ Condo Blues)

Add water, 1/2 cup of sugar and the chopped ginger to a medium saucepan.  Bring to a boil for about 20 minutes, adding peaches halfway through.  Set aside for a few minutes to cool.

Pour the cooled mixture into a wire mesh strainer placed over a second pot.  Push the peach mixture through the strainer with a spoon and remove any ginger pieces as you go.

Add the pumpkin, extra 1/2 cup of sugar, nutmeg, and dried ginger to the strained mixture in the new pot.  Stir to combine then bring to a boil on the stove over medium-high heat for about 10-15 minutes, stirring very constantly.  The mixture will reduce by about half and will be very thick.

I conducted a finger taste test on my personal batch.  If you intend to serve your butter with others, then test the thickness by watching a dollop run on a plate.  If the butter is too thin, then boil the butter for another 10-15 minutes while stirring until butter becomes thick enough.

Serve as desired: on bread, over ice cream, with granola, in a wrap rolled with fresh fruit, etc.  The possibilities are endless!

**Nominal Nutritional Information:

Pumpkin provides a large dose of vitamin A, as well as trace percentages of vitamin C, calcium, and iron.

Peaches have notable amounts of vitamins A and C, potassium, calcium, phosphorus and magnesium.

Ginger is a very rich source of pyridoxine (vitamin B-6), pantothenic acid (vitamin B-5), potassium, manganese, copper, and magnesium.

In large doses, sugar suppresses the immune system and the release of human growth hormone, promotes inflammation and glycation, and raises insulin levels. A small serving of sugar or occasional sweet snack is not going to trigger a diabetic coma or cause organ failure.  Just be occasional and sparing with your sugar intake.

Nutmeg has nutrients (vitamins A, B-6, C, folate, thiamine, riboflavin and niacin), but normal servings are not a good source of nourishment.

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