Page 13 - Ginger e-book
P. 13
Pumpkin Butter
Ingredients
1 - 29-ounce can pumpkin puree (not pumpkin pie filling)
⅔ cup coconut sugar (or substitute organic brown sugar)
¼ cup grade-A maple syrup
½ cup unsweetened apple juice
1 teaspoon ground nutmeg
2 teaspoons lemon juice
1 toothpick Ginger oil
1 toothpick Cinnamon Bark oil
1 toothpick Clove oil
Instructions
Add all ingredients to a large saucepan over medium-high heat. Stir
to combine. Once mixture begins to bubble, reduce heat to a
simmer. Cook uncovered 15–20 minutes, stirring occasionally.
Taste and adjust spices as desired.
Cool completely and use immediately, or store in a glass container in
the fridge for up to two weeks.
Add this delicious butter to scones, muffins, toast, waffles, pancakes,
oatmeal, and more.
Tip: As the butter thickens the boiling pumpkin mixture can easily
splatter and burn. To help with this you can cover the sauce pan with
a lid, propped open with a spoon to allow steam to escape, and wear
long sleeves to protect your arms as you stir.
Pumpkin Butter
