Tuesday, October 13, 2009

pumpkin butter.

We made this last night to smother on a loaf bread... and it paired very nicely with with a big pot of homemade chicken noodle soup. It was the perfect meal for a cold rainy night. Follow it up with waaay too much candy corn, and it will finally feel like fall.

4 cups Pumpkin Puree, or two 15-oz. cans pumpkin
1-1/4 cups pure maple syrup
1/2 cup apple juice
2 Tbsp. lemon juice
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 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 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)


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