Maple Amaretto Pumpkin Butter
It’s starting to feel like autumn here finally … some years I’m kicking and screaming, not wanting to let go of summer, but this year, for some reason, I’m welcoming fall with open arms. The evening chill feels good, I’m happy to pull out my “keep my feet warm” socks and boots and set aside my flip flops, I’m content with the kids going back to school and the crunch of fallen leaves under my feet. And of course, I’m SO ready for all the wonderful fall foods: soup, homemade bread and apple and PUMPKIN everything.
So when I ran across a container of frozen pumpkin in my freezer and saw the beautiful pumpkin butter recipes from Citronlimette and The Hungry Belgian, I couldn’t help but create my own twist on it. I love the flavors of maple and amaretto with pumpkin, so I decided to try that in my pumpkin butter. I took a little jar to work along with some little slices of bread and had my friends sample it. They all liked it and gave me lots of suggestions for how to use it.
And of course I have some ideas of my own …
- 30 oz. cooked pumpkin (or a 29-oz can)
- 1/2 cup apple juice
- 1/4 cup amaretto
- 1/4 cup maple syrup
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 2 teaspoons vanilla
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 1/8 teaspoon cardamom
- Mix together all ingredients in a saucepan. Heat over medium heat until bubbly, then reduce heat to low/medium low and cook for about an hour or so (or until it thickens to a spreadable consistency), stirring several times.
- Store in an airtight jar in the refrigerator.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Tuesday’s Table, Totally Tasty Tuesday, Thursday’s Treasures, Thursday’s Favorite Things, Weekend Potluck, What to Do Weekends, Spooktacular Halloween Roundup and the Hearth & Soul Bloghop.