Try this Pumpkin-Orange Butter recipe, or contribute your own.
Suggest a better descriptionGrate 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 1/2-3/4 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"
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Serving Size: 1 Serving (1936g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5231 | ||
Calories from Fat: 8 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 984mg | 34 % | |
Potassium 1065.6mg | 28 % | |
Total Carbohydrate 1351.3g | 397 % | |
Dietary Fiber 43.1g | 172 % | |
Sugars, other 1308.2g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5231
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