Four Pumpkin Butters You'll Love Making & Gifting

• 4 cups pumpkin puree (fresh homemade puree from a 3-4 lb pumpkin or approximately two 15 oz cans)
• 1/2 cup apple juice
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• a generous pinch of sea salt

Combine all ingredients in a crockpot. Stir well. Cook on low for 6 hours or until the mixture becomes thick. You may need to stir a few times during the cooking process to make sure it doesn’t stick or burn. Divide into jars or airtight containers. Allow to cool before refrigerating.

Optional: Remove crockpot lid at the end of the cooking period to reduce the mixture further for extra thickness.

To add some toasty richness to your pumpkin butter, swap 1 cup of maple syrup for the honey. This might just be your new favorite pancake topping!

Want to make Sunday brunch a little more special? Add 6 oz of bourbon to the maple pumpkin butter recipe. Stir the bourbon in slowly during the cooking process and allow it to simmer for about 15-20 minutes.

What’s better than one fall favorite? A two-in-one treat! Add some apple to your pumpkin butter for a little extra tartness and complexity. Follow the basic recipe but add two apples (cored, peeled, and cubed) into the crockpot. Cook on low for 4 hours. Puree the mixture with a hand blender.

Original article and pictures take http://www.ebay.com/gds/four-pumpkin-butters-you-ll-love-making-and-gifting/5803fcf8a013111e5e509a84/g.html?roken2="ti.pSmVubmlmZXIgQ2hvbmc=" site


>