I’ve been eating pumpkin butter a lot since I went to Trader Joe’s last week and bought some, but I knew there had to be a way to make my own. Obviously there is…but why would I just make regular pumpkin butter? I already bought that! Then I found this recipe that adds apple to it. Since I’ve been wanting to make apple butter for a while, I really couldn’t resist. It’s easy and it was an excuse to buy apple cider (and that led me to the discovery that apple cider in cinnamon is not a bad idea).
1 can pumpkin or two cups of any winter squash, pureed
1 and 1/2 tsp. cinnamon
1/2 tsp. ground ginger
3/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup natural apple sauce
1/4 cup pure maple syrup or other liquid sweetener
1/4 cup sugar
Put the raisins in a medium-sized saucepan, and pour the apple juice over them. Heat on low until raisins plump up.
When they are plump, let cool — seriously! I had a mishap! — and then puree the raisins in the juice. You can add a little water if you need to. Return the pureed raisins to a (larger) pan and add all remaining ingredients.
Cook over low heat, stirring occasionally, for about an hour. While it’s cooking it will start to smell amazing and turn a lovely dark brown color.
And it’s SO GOOD! It tastes just like Trader Joe’s, except better because it has that homemade flavor that can’t be beat! I also love it because it has a thicker consistency; TJ’s is good, but it’s a little runny, so I don’t think it adds much to oatmeal. But this is thick and chunky. It’s awesome in oats, on toast or crackers, or in a turkey sandwich (seriously, I’ve been eating it that way with provolone, spicy brown mustard, and red onions and it’s delish).
This recipe makes about four cups, so put some in a cute empty jar and share with your loves. I am freezing half, so when I want pumpkin butter in two months and it’s no longer “seasonal,” I’ll have some ready to go!