Yid.Dish: Squash Butter

By Nina Budabin McQuown

Published January 16, 2008.
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Approx. 3 1/2 cups of pureed winter squash

3/4 cup apple juice or cider

Fat Free Vegan

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 1/3 cups brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

Juice of half a lemon

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.

Once cool, pumpkin butter can be kept in an airtight container in the fridge for months.

To preserve:

Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.

Not only will these methods make your decorations serve dual functions (a help for small budgets in rough times), they’ll also reduce the amount of space in your house dedicated to storing boxes of tinsel. Write in with your own ideas for how to make your Sukkot bounty last all year.

Adapted from AllRecipes


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