Maple Pumpkin Butter (using canned pumpkin)
(from kintyre’s recipe box)
Source: RecipeThing user dubuisso (from RecipeThing user freeshebacchus)
Categories: appetizers, nondairy, not tried
Ingredients
- 1 (15 oz.) can 100% pure pumpkin (do not use pumpkin pie mix)
- 1/2 cup apple cider
- 1 cup granulated sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Directions
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Mix all ingredients together in a large saucepan.
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Bring mixture to a full boil over medium high heat.
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Reduce heat and continue cooking 10 to 15 minutes or until thickened, stirring frequently. Remove from heat.
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When slightly cooled, pour into clean jars and refrigerate or store for up to 2 months in airtight container in refrigerator.