Archive for the ‘Fruit’ Category

My dear, dear friend Marilyn sent me the link to this Sweet Pumpkin Butter recipe last week. She raved how after tasting it that she was gonna hafta ask for her own hand in marriage. She even said it was better than Stonewall Kitchen Maple Pumpkin Butter. So of course I had to give the recipe a try, and boy oh boy was Marilyn correctomondo!! It is delicious!! You can serve it on english muffins, toast, crackers, put it in your oatmeal, or just eat it from a spoon. I had mine on an english muffin this morning, after I had a taste from the spoon first.

Sweet Maple Pumpkin Butter
Adapted from Diana’s Desserts

2 – 15 oz. cans pure pumpkin
1 cup fresh apple cider
2 cups granulated sugar
4 tbsps. pure maple syrup
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon

Mix all ingredients together in a large saucepan. Bring mixture to a full boil over medium high heat. Reduce heat and continue cooking for 10 to 15 minutes until thickened, stirring frequently. Remove from heat.

When slightly cooled, spoon mixture into sterilized jars, and process in water bath for 10 minutes. Let sit in pot for an additional 10 minutes after boiling. Remove from bath and cool. Make sure all jars seal.

You can also put butter into sterilized jars and refrigerate for 2 months.

Makes approximately 10 – 4 oz. jars.


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Kind of a yucky day here in the neighborhood. Gray skies, off and on rain, that has turned into torrential downpours. A good day to lay in bed all day long and either read great books, or watch some of those DVR’d programs that I’ve been meaning to get to.

Instead of napping, I studied for my cardiovascular system test tomorrow and I made myself a wonderful meal of Pork Tenderloin with a brown sugar wine reduction sauce laced with dried prunes and dried apricots which fluff up nicely in the sauce while roasting (I didn’t use any dried apple rings, mainly because I didn’t have any). I served mine with a side of yummy mashed potatoes with a dab of butter.

Pork Tenderloin with Dried Fruit

2 lbs. lean pork tenderloin
1 cup dried apricots
1 cup dried prunes
1 cup dried apple rings
1 cup white wine (add more if you want more sauce)
2 cups brown sugar
Place pork tenderloin into baking pan. In a large ziplock bag, place the apricots, prunes, apples, white wine and brown sugar. Seal and mix until brown sugar has dissolved. Pour mixture over the tenderloin, arranging fruit around the tenderloin in the sauce.
Cover with foil and bake at 350° for 1 ½ – 2 hours or until pork is no longer pink.

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