Wednesday, October 14, 2009

Pumpkin Butter

This was a big hit at class tonight ....

Pumpkin Butter

Every Body Eats by M.H.W. Hill Page 76
2 cups (15 ounce can) solid-pack pumpkin
6 tablespoons (5 ounces) apple juice or apple cider
1/2 cup agave nectar, or honey of choice
1/4 cup light brown sugar, or cane sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

  1. Place saucepan over medium heat; add pumpkin, apple juice, and agave nectar; stir to combine.
  2. In small airtight container combine light brown sugar, ginger, cinnamon, nutmeg, and cloves;
  3. place on lid; shake vigorously to combine.
  4. Add spice mix to saucepan; stir to combine thoroughly.
  5. Simmer over medium heat for 30 minutes; stir occasionally.
  6. Test for thickness; cook up to 15 minutes longer if desired; stir frequently to prevent burning.
Pour off into wide mouth glass jar(s); place on airtight lid; cool then refrigerate. Refrigerate up to 1 week.

Servings: 2 cups
Preheat: None
Prep Time: 5 min
Cooking Time: 45 min
To use pumpkin pie spice mix: omit ginger, cinnamon, nutmeg, and cloves; add 1 tablespoon pumpkin pie spice mix of choice.

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