Holiday Series: Persimmon Butter

• Vegetarian
• Gluten free

• Produce

  • 3 Persimmons, large

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 tbsp Coconut or maple sugar
  • 1/2 tsp Nutmeg

• Liquids

  • 1/4 cup Water

Found on primalbitesblog.com

Ingredients

• 3 large persimmons, peeled (3 cups diced)
• 2 tbsp coconut or maple sugar
• ⅓ c honey
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ c water

Directions

• Put all of the ingredients into a pot over medium heat. Bring to a low simmer and cover. Let cook for about an hour, stirring ever 20 minutes or so.
• Once the persimmons have broken down and the liquid has thickened, remove from heat and let cool for a few minutes.
• Use an immersion blender to blend until smooth, or pour the warm mixture into a food processor/blender (dont fill it more than halfway!) hold a kitchen towel over the lid in case theres any spillage, and puree until smooth!
• Store in a jar in the fridge.