Thursday, November 27, 2008

Pumpkin butter

I found this recipe in the Culinary Review. I thought it would be appropriate for Thanksgiving Day. Have a good holiday, enjoy your dinner and be thankful for your friends and family!

"Pumpkin butter is perfect to make to utilize the meat of a pumpkin. It’s sweet, spicy and so pumpkin butter versatile! Spread it on breads or crackers, serve it next to a piece of meat, use it as a filling in cakes or cookies, or spread it on top of a plain cheesecake! It’s so tasty as well as easy to make. Of course you could use pumpkin from a can, but why not take advantage of a fresh pumpkin. We have found that smaller pumpkins are much more flavorful, however if you use the meat from a large one you could add some more spices to make up for any lack of flavor. After some tweaking and experimentation I think I came up with a really good recipe. It has a good balance between spice and sweetness and is quite delicious!"

Makes about 4 cups.

3 c. of mashed pumpkin
3/4 c. concentrated apple juice
1/4 c. sugar
2 T. maple syrup
2 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. allspice

Add all the ingredients to a pot and bring up to a simmer. Cook the mix for about 20 minutes or until everything is nicely incorporated. Taste and adjust spices to your liking.

Freeze the pumpkin butter and it will stay nice for a couple of months. Or, simply store the pumpkin butter in the fridge if you plan to eat your it within two weeks.

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