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Pumpkin Up: Apple Pumpkin Butter

Posted Oct 22 2009 10:05pm

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).

The recipe is from Fat Free Vegan Kitchen, which I became a big fan of after reading “Skinny Bitch.”

Ingredients

1/2 cup golden raisins (or two mini-boxes)

3/4 cup apple juice or cider

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!

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