Spiced Pumpkin Butter
2 cups pumpkin puree
1/2 cup + 2 tablespoons pure maple syrup
1/4 cup apple cider (or apple juice)
1 tablespoon lemon juice
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1/2 cup + 2 tablespoons pure maple syrup
1/4 cup apple cider (or apple juice)
1 tablespoon lemon juice
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
- In a Dutch oven or saucepan, bring all ingredients to a boil.
- Reduce heat to medium and cook, uncovered, over medium heat for 25 minutes, or until thick.
- Cool and refrigerate for up to 1 week or freeze for up to 6 months.
Spiced Pumpkin Butter
2 cups pumpkin puree
1/2 cup + 2 tablespoons pure maple syrup
1/4 cup apple cider (or apple juice)
1 tablespoon lemon juice
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
- In a Dutch oven or saucepan, bring all ingredients to a boil.
- Reduce heat to medium and cook, uncovered, over medium heat for 25 minutes, or until thick.
- Cool and refrigerate for up to 1 week or freeze for up to 6 months.
No comments:
Post a Comment