Harvest Fruit Butter

By Jahel

Ingredients

• 1 lb. red and purple seedless grapes
• 1 c of 1" pieces of pumpkin or butternut squash
• 1 c chopped figs
• 1/2 c chopped pear or apples
• 1/2 c raisins
• 1 T balsamic vinegar
• 1 t finely shredded orange peel
• 1/2 t mustard seeds
• 1/2 t sugar
• 1/2 t salt
• 1/4 t ground cloves
• 1/4 t pepper
• copped toasted hazelnuts

Details

Preparation time 25mins
Cooking time 100mins

Preparation

Step 1

In Dutch oven combine all ingredients except nuts, and add 1/2 c water. Bring to boil. Reduce heat.
Simmer, covered, for 30 minutes, stirring occasionally. Uncover; simmer for 45 minutes (30 minutes if using dried figs) over medium low heat or until thickened and almost all liquid has evaporated. Cool completely. Transfer to food processor. Cover and process until smooth. Before serving, sprinkle with hazelnuts. To store, cover and refrigerate up to 1 week or freeze in tightly covered freezer containers for up to 3 months.