Thursday, May 1, 2014

Spiced Pumpkin Butter

1 can (29-ounce) pumpkin puree
3/4 cup apple juice
1 cup granulated sugar
1 1/2 tablespoons molasses
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg (I used fresh ground nutmeg)
1/8 teaspoon allspice

Combine all of the ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat to medium-low and cook for 45 mins, stirring frequently. Remove from heat and allow to cool. Store in airtight containers in the refrigerator.

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