Cooking and Baking

Too much clove!

So today I attempted my first ever batch of pumpkin butter. I used less than the amount of clove the recipe called for, to accommodate for using fresh-ground instead of pre-ground. The fresh-ground turned out so potent, they numb the tongue and leave a bitter aftertaste. The possible solution I've come up with is to just divide the batch, and add more pumpkin. It will leave me with an industrial-sized batch, but it would be edible. Anyone else got any better ideas?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed