Honey Ginger Pumpkin Butter
Pumpkin, apple, honey, and ginger cook down into a warmly spiced spread for toast, biscuits, yogurt, or anything that needs a fall lift.
Prep 10 min · Cook 1 hr 5 min · Total 1 hr 15 min · Makes 3 (8-ounce) jars
Ingredients
- One can solid pack pumpkin
- 3/4 cup apple cider
- 1 large apple, peeled and grated
- 1/2 cup honey
- 2 heaping tablespoons freshly grated ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of cloves
Directions
- Add the pumpkin, apple cider, grated apple, honey, fresh ginger, cinnamon, ground ginger, nutmeg, and cloves to a medium saucepan with a heavy base. Set it over medium-high heat and cook, stirring often, until the mixture comes to a boil.
- Turn the heat down and let the pumpkin mixture simmer until it becomes thick, about 1 hour.
- Spoon the pumpkin butter into 3 8-ounce jars, then refrigerate for up to 2 months.