Maple Pumpkin Butter
2 cups pumpkin puree
1/2 cup apple cider
1/4 cup maple syrup (if you can find grade B I recommend it)
3 TB demarera sugar
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
In a large saucepan over medium high heat add all ingredients and bring to a full boil, stirring frequently.
Reduce heat to a simmer and cook slowly for 15-20 minutes or until thickened. Stir frequently.
Cool and pour into air tight container and refrigerate.
If you wish to store long term pour into hot, clean canning jars and follow instructions for canning.
This butter lasts about 3 months if kept cold and air tight
Serve with fruit or on scones, toast, pancakes, waffles, etc.
~Stephanie Lowell-Libby
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