Maple Pumpkin Butter
Maple syrup and pumpkin combine to make this a richly flavored butter that is simple to prepare. You may want to make double, as it tends to disappear quickly! The butter would also make a delicious tart filling.
2 cups pureed, cooked pumpkin
1/4 cup plus 2 TBSP. pure Grade A maple syrup
1/2 cup packed light brown sugar
1 tsp. cinnamon
1/2 tsp. vanilla extract
Pinch of mace
1/2 tsp. salt
Combine all ingredients in a 2 quart heavy bottomed sauce pan. Cook on lowest heat, stirring often, until very thick and no excess liquid remains, about 30 minutes. If you are using fresh pumpkin, you will have a longer cooking time, because it has more liquid.
Cool and refrigerate for up to 1 month in clean jars.
Copyright 2000-2010 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal Use Only.