Spicy Pumpkin Butter/mw Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Dark brown sugar, packed
2 tbsp: Sugar,
1/4 cup: Water,
1/2 tsp: Allspice,
1/4 tsp: Ginger,
1/4 tsp: Ground cloves,
1/4 tsp: Nutmeg,
1/2 tsp: Cinnamon,
1 1/2 cup: Pumpkin,
Canned or freshly cooked,
Directions:
TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and
cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add
pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps
several weeks in refrigerator or can be frozen. YIELD: 2 cups NOTE:
Use this as you would apple butter. Source: Microscope Savour Faire
Source from luhu.jp
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and
cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add
pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps
several weeks in refrigerator or can be frozen. YIELD: 2 cups NOTE:
Use this as you would apple butter. Source: Microscope Savour Faire
Source from luhu.jp
Tags
Canning