A fruity relative of the tomatillo, Ground Cherries (AKA Husk Cherries) grow wild here on the farm. And this year they were one of the few plants that thrived despite the prolonged drought and high heat! I used orange juice, lime juice, and a pinch of spices to enhance the flavor and sweetened with a mix of brown and white sugars. I'll admit I wasn't PLANNING on making a fruit butter, and when it came out thicker than a jam should be I was disappointed (as you may recall). I shelved the jars with plans of eventually fixing it so it would be the jam it was meant to be. But when I finally got around to trying it, to see what needed to be done, I realized it's just fine as-is. It simply needed to be called a fruit spread, instead! So here it is!
INGREDIENTS: Wild Ground Cherries, Filtered Water, Sugar, Brown Sugar, Orange Juice Concentrate, Lime Juice, Pectin, Lemon Juice, Sea Salt, Coconut Oil, Almond Extract, Citric Acid, Ground Ginger, Ground Anise
