This recipe can be easily doubled. If you would like a sweeter taste, add additional brown sugar or maple syrup. Orange zest is a nice addition to this recipe. Ground cardamom is optional.
Ingredients
- 1 15- oz can of pumpkin puree
- 1/2 cup apple cider
- 1/2 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 2 tbsp maple syrup
- 1/4 cup brown sugar
- 1/8 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom, optional
- 1/4 tsp ground cinnamon
Instructions
- In a saucepan, combine the pumpkin, cider, vanilla, vinegar, syrup, sugar, salt, ginger, cardamom, and cinnamon. Simmer on medium-low for 15 to 20 minutes, until the pumpkin butter thickens and becomes spreadable. Stir occasionally. Taste and adjust seasonings. Remove from the heat and let cool. Store in an airtight container in the fridge for up to a month.