Tuesday, October 19, 2010

Pumpkin Butter


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!

Pumpkin Butter
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

Directions:
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.

1 comment:

  1. Ooo what kind of camera???

    Man I love pumpkin butter. I am so going to have to make that AND the honey rolls. For obvious reasons.

    ReplyDelete

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