Nutmeg Butter Recipes

PEAR BUTTER RECIPE

Pear Butter Recipe image

The best pear butter recipe you'll ever make!

Provided by Patti Tucker

Time 5h10m

Number Of Ingredients 6

Ingredients

10 ripe pears, quartered and cut into large pieces, skin on
1 cup dark brown sugar
2 tsp all spice
1/4 tsp fresh ground nutmeg
1-2 tsp of homemade vanilla (to your liking)
1 tbsp fresh-squeezed lemon juice

Steps:

Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.

Nutrition Facts : Calories 32 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 4 tbsp, Sodium 1 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

OUR APPLE BUTTER

Our Apple Butter image

My 9-year-old son said 'Mom, you have to share this with America!' It's a huge hit at our house and easy to make.

Provided by Shellie

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes

Time 9h15m

Yield 44

Number Of Ingredients 8

Ingredients

5 ½ pounds McIntosh apples - peeled, cored, and chopped
¾ cup white sugar
¾ cup dark brown sugar
1 tablespoon vanilla extract
2 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger

Steps:

Blend apples in batches in a blender until no large chunks remain.
Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker.
Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours.
Spoon into jars leaving about an inch of space at the top; seal and freeze.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 1.7 mg, Sugar 13 g

WILTED SPINACH WITH NUTMEG BUTTER

Wilted Spinach with Nutmeg Butter image

Provided by Paul Grimes

Categories Side Sauté Low Carb Vegetarian Quick & Easy Low Cal High Fiber Spinach Fall Winter Healthy Nutmeg Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

4 pounds flat-leaf spinach (about 8 bunches), coarse stems discarded
5 tablespoons unsalted butter
1 1/2 teaspoons grated nutmeg

Steps:

Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.
Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spinach. Cook, tossing with tongs, until just heated through.

NUTMEG BUTTER

Nutmeg Butter image

I make this as a topping for sweetpotatoes or winter squash but you could spread it on muffins or cornbread if you wanted to.

Provided by 3KillerBs

Categories Very Low Carbs

Time 5m

Yield 1/4 pound

Number Of Ingredients 2

Ingredients

1/4 lb butter, softened
1/4 teaspoon ground nutmeg

Steps:

Whisk the butter and nutmeg together with a fork until very well mixed.
Chill overnight to develop the best flavor.
Soften before serving.

Nutrition Facts : Calories 3266.7, Fat 369, SaturatedFat 233.8, Cholesterol 976.1, Sodium 2615.4, Carbohydrate 1.4, Fiber 0.5, Sugar 0.9, Protein 4

PUMPKIN BUTTER

Pumpkin Butter image

Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! -June Barrus, Springville, Utah

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

3 cans (15 ounces each) pumpkin
2 cups sugar
1-1/2 cups water
3 tablespoons lemon juice
1 tablespoon grated lemon zest
3 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger

Steps:

In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

ORANGE PEAR BUTTER

Orange Pear Butter image

This pear butter is really great on toast, pancakes, and tea biscuits. I got this recipe from my mom. My brother has 4 pear trees and she can't stand to see the pears to waste.

Provided by bulldogmom

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes

Time 14h

Yield 160

Number Of Ingredients 8

Ingredients

10 pounds pears - peeled, cored, and chopped
1 cup freshly squeezed orange juice
2 teaspoons orange zest
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
1 vanilla bean, split lengthwise and seeds scraped
4 cups white sugar

Steps:

Combine pears and orange juice in a large Dutch oven. Stir in orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil. Cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
Puree pears in a food processor or using a food mill. Return pear puree to the Dutch oven. Stir in sugar until dissolved. Cook and stir over medium heat, uncovered, until thickened, 30 to 40 minutes.
Inspect 10 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pear butter is ready. Wash new, unused lids and rings in warm soapy water.
Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cover with metal lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 37 calories, Carbohydrate 9.7 g, Fiber 0.9 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 8 g

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