Tuesday, November 20, 2012

spiced pumpkin butter


nothing says fall like spiced pumpkin butter.. it's creamy deliciousness.. you can use it on toast, blend a little with your cream cheese for a bagel, use it in over night french toast, add to oatmeal, add to vanilla yogurt or in my case pumpkin bread pudding.. the bread pudding i am making for thanksgiving day i decided to use this lovely luscious concoction.. and it's sooo easy.. like really easy.. as in 45 minutes wam bam you have home made pumpkin butter that in the grocery store costs a pretty penny.. try it this year you won't be disappointed..


spiced pumpkin butter

prep time: 5 minutes
cooking time: 40 minutes
servings: 30 or so.. it fills 3 smaller mason jars or one big one

ingredients:

1 (29 oz) can of pumpkin puree or about 3.5 cups of  fresh cooked pumpkin
1 cup apple cider
1 tsp. ground ginger
1 tblsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. pumpkin pie spice
1 cup light brown sugar
juice of 1/2 a lemon

combine all ingredients except lemon juice in a large sauce pan, bring to a boil, you want to cover it, it splatters and spits all over but you want your lid slightly ajar.. then reduce heat to low-simmer and keep it slightly covered for about 30-40 minutes.. stirring often.. remove from heat and add your lemon juice then keep covered for about 10 more minutes, it might keep popping and spitting.. once cool, pour pumpkin butter into air tight container/jar(s).. it will keep for about 2 weeks.. it is not recommended to can pumpkin butter by the USDA.. and we'll it scares me to "can" things so i was peachy keen with not canning it..

enjoy and get cook'n!!!!

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