Courtesy of Hanson Mesa Bed & Breakfast
A fabulous complement to the Pumpkin-Almond Bread, this sweet butter served at Hanson Mesa Bed & Breakfast also enhances plain toast, waffles, and pancakes. If you like, substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg, and cardamom. To make for gifts, quadruple this recipe and transfer to eight 1/2-cup canning jars; process as described.
Recipe Yield:
1 serving
Recipe Calories:
55
Recipe Ingredient Details:
1 cup organic pumpkin puree
1/2 cup natural cane sugar
1 teaspoon organic maple flavoring or 2 teaspoons pure maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1 teaspoon lemon juice
dash of sea salt
Recipe Instructions:
Combine all ingredients in a nonaluminum pan over medium heat; simmer, stirring constantly, until flavors are well blended. Bring to a slight boil for 5 minutes. Pour into two hot, sterile 1/2-cup jars, leaving 1/2 inch at the top. Cap with hot, sterile lids. Process in a boiling bath for 20 minutes. Remove with tongs to a towel. Be sure lids are taut (no movement when pressed).
Cool and be sure to refrigerate (even after sealing) for freshness; pumpkin butter is not shelf stable. Use within 1 month.
Recipe Additional Notes:
PER SERVING (2 tablespoons): 55 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 15g carb, 1g fiber, 21mg sodium
Wed, 2012-11-14 13:16
