Spiced Pumpkin Butter (Better Homes and Gardens)
4 cups Pumpkin Puree
1 1/4 cup pure mapke syrup
1/2 cup apple juice
2 Tbsp lemon juice
2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
Chopped hazelnuts (optional)
1. In a saucepan combine all ingredients except nuts. Bring to boil, reduce heat. Cook, uncovered on medium-low heat for 25 min or until thick. Remove from heat and cool.
2. Top with nuts to serve or ladle into airtight jars and refrigerate or freeze for later use. Great on bread, pancakes, muffins, or served with a cheese platter.
June 17th, 2010 at 7:29 pm
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