Category: Marilou Suszko's Recipes

pumpkin marmalade

2 cups cooked, fresh pumpkin puree
1 cup orange marmalade
1 teaspoon fresh grated ginger, or more taste
2 tablespoons lemon juice
White cheddar or Parmesan cheese, to accompany
Whole grain breads, sliced and toasted

Combine the pumpkin puree, marmalade, and grated ginger in a medium saucepan. Bring to a boil. Reduce heat to medium low and simmer, uncovered for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice. Set aside to cool to room temperature.

To serve, spread over toasted slices of whole grain breads with a slice of cheese to accompany. May be stored in a sealed container in the refrigerator for one week.

Makes about 3 cups.

Print