Maple Pumpkin Butter
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipes | Sauces & Spreads |
Description
A nice variation on apple butter and delicious on muffins, scones, and quick breads.
Ingredients
| 3 | Pound | pumpkin (fresh) |
| 1⁄4 | Cup | maple syrup (or to taste) |
| 1⁄4 | Teaspoon | cloves, ground |
| 1⁄4 | Teaspoon | ginger, ground |
| 1⁄4 | Teaspoon | nutmeg, powdered |
| 1⁄2 | Teaspoon | cinnamon |
| 1⁄2 | Teaspoon | vanilla extract |
Instructions
Slice pumpkin into large chunks and remove the pulp and skin. Boil pumpkin until very tender and drain the water (about 20 minutes).
When cool enough to handle, process pumpkin in a food processor, scraping down the sides occasionally, until very smooth.
Add maple syrup, spices, and vanilla. Process for an additional minute.
Return mixture to the sauce pan and cook, over low heat, until very thick and no excess liquid remains, about 45 minutes.
If you plan to use it within the next week or so, you may simply store it, covered, in the refrigerator.
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