Tuesday, October 19, 2010
This post is almost more about the photography than the food. Almost. I am having fun playing around and learning this camera....thanks for your gracious learning curve! Pumpkin butter was introduced to me during college when I worked at a local coffee shop that doubled as a bakery . Yum. Pumpkin butter isn't as sweet and light as apple butter, so I find that one batch satisfies the need for an autumn season. As a side note, these honey yeast rolls turned out ah-mazing...I dare you to try this combination! Let me know how you like it!
Adapted from Allrecipes (Eleanor Johnson)
1 1/4 cup pumpkin puree (or 1 15-oz can)
1/2 cup apple juice or cider (add more liquid if you need to thin out your butter)
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
6 tbl. granulated sugar
Combine pumpkin puree, juice/cider, spices, and sugar in a large saucepan; stir well. Bring to a boil. Reduce heat, and simmer for 10 minutes or until thickened. Stir frequently.
Transfer to a sterile jar or container and refrigerate until ready to serve.