TangyKitembilla Syrup

By Zachary R Reid

Yield:2 cups




2.5cups kitembilla puree

1cup sugar

1tea spoon cinnamon

1tea spoon nutmeg

3table spoon cornstarch slurry





Combinekitembilla puree, sugar, cinnamon, and nutmeg in small sauce pan, bring tosimmer and reduce slightly. Then add slurry till sauce thickens to desiredconsistency. Should be able to coat a spoon evenly. Then take off heat strainand allow to cool.