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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 48 |
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Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. âWanda Richardson, Somers, Montana Ingredients:
6 cups mashed cooked butternut squash or pumpkin |
2 cups apple cider or juice |
1-1/4 cups packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
Directions:
1. Place all ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until mixture reaches a thick, spreadable consistency. Cool to room temperature. Cover and store in the refrigerator for up to 3 weeks. Yield: 6 cups.
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