Pumpkin Butter Ingredients 1 (29 ounce) can pumpkin puree (about 3.5 cups) 1 cup apple juice 2 teaspoons ground ginger 1/2 teaspoon allspice 1 pinch ground cloves 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1 tablespoon whiskey (optional) juice of 1/2 a lemon Instructions 1.Combine all ingredient, except for lemon juice, in a large saucepan. 2.Bring mixture to a boil. 3.Reduce heat to low and simmer for 30 mins, stirring occasionally. 4.Remove from heat, stir in lemon juice and let cool. 5.Pour into airtight jar(s) and store in refrigerator for up to for two to three weeks and can be frozen for up to a year before use.
Posted on: Tue, 23 Sep 2014 01:38:43 +0000