PUMPKIN BUTTER

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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 in a sauce pan over medium high heat and cook, stirring occasionally about 30 minutes. Remove from and chill before covering in the refrigerator. It will keep several days. Serve with pan-seared duck breast using brine #1.






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