Maple sweetened pumpkin butter
hello fans today I made maple sweetend pumpkin butter to put in the freezer to use in recipes. super easy and it's made out of a real sugar pumpkin so fall and Halloween is the best season of the year and it's my 2nd favorite from summer and Christmas being my number one favorites. so I hope life is going well so get cooking
maple sweetened pumpkin butter
from woman's world magazine
1 small sugar pumpkin
1/4-1/2 cup maple syrup
2 tsp vinegar apple cider or rice wine
1 tsp cinnamon
1/2 tsp each nutmeg and ground ginger
1/4 tsp ground cloves
method
preheat oven to 350 wash pumpkin prick with a knife. place onto a foiled line baking sheet. roast until fork tender 1 hour and 10 minutes is recommended time. cool to handle cut open remove strings and seeds. scoop out flesh puree flesh in the blender until smooth. transfer to a pot and cook over medium heat stirring frequently until reduced by half add syrup, spices and vinegar and mix well. keeps up to 3 weeks in the fridge and up to a year In the freezer.
from woman's world magazine
1 small sugar pumpkin
1/4-1/2 cup maple syrup
2 tsp vinegar apple cider or rice wine
1 tsp cinnamon
1/2 tsp each nutmeg and ground ginger
1/4 tsp ground cloves
method
preheat oven to 350 wash pumpkin prick with a knife. place onto a foiled line baking sheet. roast until fork tender 1 hour and 10 minutes is recommended time. cool to handle cut open remove strings and seeds. scoop out flesh puree flesh in the blender until smooth. transfer to a pot and cook over medium heat stirring frequently until reduced by half add syrup, spices and vinegar and mix well. keeps up to 3 weeks in the fridge and up to a year In the freezer.
Comments
Post a Comment