nutmeg

Ah, nutmeg! Whether it’s sprinkled on eggnog, baked into spice cake or blended into a latte, this pungent spice can evoke memories of holidays past.

But a lot of blood has been shed over this little brown seed. “Nutmeg has been one of the saddest stories of history,” says culinary historian Michael Krondl. It’s a gruesome, grisly tale of how the Dutch tortured and massacred the people of the nutmeg-producing Banda Islands in Indonesia in an attempt to monopolize the nutmeg trade.

Nutmeg Spice Has A Secret Story That Isn’t So Nice

Photo credit: via Wikimedia Commons

Pumpkin Butter

Ingredients:

  • 1 can (15 oz) pumpkin
  • 1/2 cup apple juice
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Directions:

  • Set your crock pot on the low setting (mine has an 8-hour and 10-hour setting, I used the 8-hour setting). 
  • In the bottom of the crock pot, thoroughly combine all of your ingredients. Cover and let cook for about 5 hours, stirring occasionally, until pumpkin butter is thick enough to stick to a spoon turned upside down.
  • Spoon pumpkin butter into a jar and let cool completely in the refrigerator before using. It keeps in the refrigerator for up to one week or the freezer for up to 6 months.