Thursday, October 22, 2009

Pumpkin Month - Spiced Pumpkin Butter

I have never really thought about making pumpkin butter before. In fact, I only just tried apple butter for the first time about a month ago. I guess I’m really behind the curve on this fruit butter stuff. I actually had to do some research about what to use pumpkin butter on. The serving suggestions for pumpkin butter that I have read say it is a great all-purpose spread. You can spice up your breakfast by spreading it on toast, pancakes or muffins. For a quick appetizer, spread it on toasted bread with slices of your favorite cheese.

Prep: 15 min.
Cook: 25 min.

4 cups Pumpkin Puree or two 15-oz cans pumpkin
1-1/4 cups pure maple syrup
½ cup apple juice
2 Tbsp. lemon juice
2 tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
Chopped hazelnuts (optional)

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 ½-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts.

Makes 4-1/2 cups


The Creative Cook