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Title: Spiced Persimmon Butter
Categories: Condiment Fruit Spread
Yield: 3 Cups
| 3 | c | Persimmon pulp |
| 3/4 | c | Apple cider |
| 1 1/4 | c | Firmly packed brown sugar |
| 1 | ts | Cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Grated nutmeg |
Preheat oven to 275 F.
Combine all ingredients in a heavy, 2-quart baking dish; mix well. Cover the dish loosely with the lid or aluminum foil. Bake, stirring occasionally, until the mixture is darkened and thick, about 40 minutes to an hour. Store tightly covered in the refrigerator and serve with hot biscuits.
From Food Editor Sarah Fritschner's 10/12/94 "Fall Gold: Persimmons Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy (and Free)" article in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned.
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