Saturday, January 24, 2009

Pumpkin Apple Butter

This butter makes a lovely spread for biscuits or toast. You can also use it to fill a tart, or to top frozen yogurt.


29 ounces canned pumpkin
2 cups apple cider
1 cup applesauce
1 cup light brown sugar (I used a bit less)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In a large saucepan, or dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to one month, or freeze.

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