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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Pumpkin butter is one of fall's great all-purpose spreads. Spice up breakfast by using it on pancakes and muffins. For a quick appetizer, spread pumpkin butter on toasted bread with slices of your favorite cheese. Experiment with different flavors; add a dash of cayenne pepper or a drizzle of honey. Each serving is 2 tablespoons. I found this recipe in Better Homes and Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
4 cups pumpkin puree or 30 ounces canned pumpkin |
1 1/4 cups pure maple syrup |
1/2 cup apple juice |
2 tablespoons lemon juice |
2 teaspoons ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
chopped hazelnuts (optional) |
Directions:
1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
3. To serve, top with chopped nuts.
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