Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 Pumpkin-Apple Butter An easy version of the classic harvest spread for people (like me) who don't can their own. This gluten-free recipe can be stored in an air-tight container in the fridge. 1 (15-oz) can pumpkin (Libby's is GF) 1 large apple, peeled, grated 1 cup fresh apple cider (or unsweetened natural apple juice) 1/2 cup packed brown sugar, GF brown rice syrup, or honey 3/4-1 teaspoon McCormick Pumpkin Pie Spice, to taste pinch sea salt In a medium heavy sauce pan, combine the pumpkin, apple, apple cider, brown sugar, Pie Spice and salt. Stir and bring to a boil; reduce the heat to low. Cook, stirring occasionally, for 1 and 1/2 hours. Cool. Cover and chill in an air-tight container. Serve this Pumpkin-Apple Butter with GF pancakes and biscuits, GF corn breads, muffins or hot GF cereal. Stir a generous spoonful into cooked autumn squashes or sweet potatoes for an extra flavor boost. Adapted by Karina from a recipe idea from Libby. Quote Link to comment Share on other sites More sharing options...
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