Fall Pumpkin Apple Butter Crockpot |
|
 |
Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 4 |
|
Easy recipe for a fruity spread on toast or waffles. Keeps in the fridge for quite a long time (if any is leftover!). Ingredients:
2 (15 ounce) cans pumpkin |
2 cups granny smith apples, peeled and shredded |
2 cups sugar free apple juice |
1 cup brown sugar, firmly packed |
2 teaspoons cinnamon, ground |
1 teaspoon ginger, ground |
1/2 teaspoon clove, ground |
1/4 teaspoon salt |
Directions:
1. Line crockpot with disposabel crockpot liner (optional). Mix all ingredients in 4-5 quart crockpot. Cook on high for 5 hours, stirring well every two hours. Allow to cool, then store in a covered container in the refrigerator for up to two months.
2. Serve on toast, English Muffins, pancakes or waffles.
|
|