BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PUMPKIN BUTTER

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We first served this with pan-seared brined duck for a holiday dinner.

 

Ingredients:

  • 4 cups pumpkin puree (yielded from 2 small 4-6″ baking pumpkins)

  • 1/4 cup apple cider
  • 2 teaspoon cinnamon
  • 1 teaspoon coriander
  • ¼ teaspoon nutmeg
  • Dash allspice
  • Dash juniper, ground
  • 1 teaspoon blue agave

Method:

Combine ingredients into a sauce pan and heat on medium flame for 30 minutes; remove and chill for service.






TO RECIPES

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