Harvest Fruit Butter

We made this a few weeks ago as a Thanksgiving appetizer, and it was fantastic! We served it over cheeses (goat cheese, brie, and cheddar), and everyone loved it. I could also see this as a great topping to grilled/pan-seared meats (like chicken & pork). And the best part? You can make it ahead and freeze it! So easy! Hope you enjoy it as much as we did!

Harvest Fruit Butter

Slightly adapted from Better Homes & Gardens, Oct 2014
Serves 20 (2 Tbsp per serving)

1 lb red or purple seedless grapes
1 cup 1-inch pieces peeled, seeded cooking-variety pumpkin or butternut squash
1 cup coarsely chopped fresh figs
1/2 cup cored, chopped apple
1/2 cup raisins
1 Tbsp balsamic vinegar
1 tsp finely shredded orange peel
1/2 tsp mustard seeds
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground black pepper

1. In a Dutch oven combine grapes, pumpkin, figs, apple, and raisins. Add remaining ingredients and 1/2 cup water. Bring to a boil. Reduce heat.

2. Simmer, covered, 30 minutes, stirring occasionally. Uncover, simmer 45 minutes over medium-low heat or until thickened and almost all liquid has evaporated. Cool completely.

3. Transfer to a food processor. Cover and process until nearly smooth. To store, cover and refrigerate up to 1 week or freeze in a tightly covered freezer container for up to 3 months.

Makes 2 1/2 cups

Nutritional info (per 2 Tbsp):
Calories 39.5
Total Fat 0.2 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 68.1 mg
Potassium 123.7 mg
Total Carbohydrate 10.2 g
Dietary Fiber 0.9 g
Sugars 8.0 g
Protein 0.4 g


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