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Ingredients
| pumpkin puree: 4 cups |
| maple syrup: 1/4 cup |
| unsweetened apple juice: 1/2 cup |
| lemon juice: 2 tsp |
| ground ginger: 2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| salt: 1 tsp |
Spiced pumpkin butter
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
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. Makes 4-1/2 cups (36, two- tablespoon servings)