charisstoma (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
charisstoma) wrote2017-08-02 02:24 am
charisstoma) wrote2017-08-02 02:24 am
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Pumpkin Butter
http://www.52kitchenadventures.com/2011/11/09/pumpkin-butter/#more-6312Pumpkin Butter
Adapted from Serious Eats
Pumpkin is too dense for safe canning, so it’s best stored in the fridge and enjoyed now or frozen for later. I still put mine in little jars so I can give it to friends and family, and I’ll just explain that it’s perishable. Fruit butters don’t actually contain butter. Instead, it’s when fruit is cooked down then pureed into a thick, creamy spread. You can spread it on toast, scones, and biscuits or stir it into oatmeal and yogurt.
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<img src="http://www.52kitchenadventures.com/wp-content/uploads/2011/10/Pumpkin-butter-3-999x1024.jpg" alt='pumpkin butter2' /> http://www.52kitchenadventures.com/2011/11/09/pumpkin-butter/#more-6312
<b><big>Pumpkin Butter</b></big>
Adapted from Serious Eats
<i>Pumpkin is too dense for safe canning, so it’s best stored in the fridge and enjoyed now or frozen for later. I still put mine in little jars so I can give it to friends and family, and I’ll just explain that it’s perishable. Fruit butters don’t actually contain butter. Instead, it’s when fruit is cooked down then pureed into a thick, creamy spread. You can spread it on toast, scones, and biscuits or stir it into oatmeal and yogurt.</i>
<b.Ingredients</b>
1 medium sugar pumpkin (about 2 1/2 pounds)
1 ½ cups apple cider
1/3 cup maple syrup
1/3 cup light brown sugar, lightly packed
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
Wash your pumpkin and cut it in half. Remove the seeds and stringy pulp, then peel with a vegetable peeler or sharp knife (you can peel it before cutting it in half if that’s easier for you). Cut pumpkin flesh into 1 to 1 1/2 inch cubes. Place them in a large saucepan or Dutch oven in a single layer. Pour apple cider over pumpkin cubes. They should be covered about halfway, but if not add water.
Bring pumpkin and cider to a simmer over medium-high heat. Reduce heat to medium-low and cover pot. Cook around 30 minutes, stirring once or twice, until pumpkin is very soft. Puree using a hand blender or by transferring to your blender in 2 batches and returning to pot.
Stir in maple syrup, brown sugar and spices. Over medium-low heat, simmer very gently while uncovered. Continue to cook, stirring and scraping the bottom occasionally, for around 40 minutes. Butter should thick and spreadable and bubbles that form in it will burst very slowly.
Remove from heat and let cool. Store in an air-tight container in the refrigerator.
<b><big>Pumpkin Butter</b></big>
Adapted from Serious Eats
<i>Pumpkin is too dense for safe canning, so it’s best stored in the fridge and enjoyed now or frozen for later. I still put mine in little jars so I can give it to friends and family, and I’ll just explain that it’s perishable. Fruit butters don’t actually contain butter. Instead, it’s when fruit is cooked down then pureed into a thick, creamy spread. You can spread it on toast, scones, and biscuits or stir it into oatmeal and yogurt.</i>
<b.Ingredients</b>
1 medium sugar pumpkin (about 2 1/2 pounds)
1 ½ cups apple cider
1/3 cup maple syrup
1/3 cup light brown sugar, lightly packed
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
Wash your pumpkin and cut it in half. Remove the seeds and stringy pulp, then peel with a vegetable peeler or sharp knife (you can peel it before cutting it in half if that’s easier for you). Cut pumpkin flesh into 1 to 1 1/2 inch cubes. Place them in a large saucepan or Dutch oven in a single layer. Pour apple cider over pumpkin cubes. They should be covered about halfway, but if not add water.
Bring pumpkin and cider to a simmer over medium-high heat. Reduce heat to medium-low and cover pot. Cook around 30 minutes, stirring once or twice, until pumpkin is very soft. Puree using a hand blender or by transferring to your blender in 2 batches and returning to pot.
Stir in maple syrup, brown sugar and spices. Over medium-low heat, simmer very gently while uncovered. Continue to cook, stirring and scraping the bottom occasionally, for around 40 minutes. Butter should thick and spreadable and bubbles that form in it will burst very slowly.
Remove from heat and let cool. Store in an air-tight container in the refrigerator.