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Homemade Pumpkin Butter

(From Our November 2016 Newsletter - Grandma C.)

Ingredients

• 1 large can (29 oz) pumpkin puree


• 1 cup dark brown sugar


• ½ cup granulated sugar


• 1 cup apple cider


• 1 tbsp lemon juice


• ½ tsp ground ginger


• ½ tsp ground clove


• 1 tsp ground nutmeg


• 1 tsp ground cinnamon

Put all ingredients except for the lemon juice to a large microwave safe bowl.  Mix well.

Cover with a paper towel or paper plate to control splatter and cook on high for 6 minutes then stir.

Cook on high for another 6 minute then stir.  Cook for another 2 minutes.

Remove from microwave and stir.  Caution! This mixture will be extremely hot!  Use care when removing.

Stir in lemon juice.  Let the mixture cool completely, then store in an airtight container in refrigerator.

Pumpkin Butter will keep for about 2 weeks.

*Be sure you are using pumpkin puree and not pumpkin pie filling!

**Apple Juice is acceptable as a substitute but Apple Cider is recommended as it has a stronger flavor.

***For the adults in the household, add a TBSP of bourbon to the mixture before cooking to add a nice Holiday twist!