Adapted by Karina from a recipe idea from Libby
An easy version of the classic harvest spread for people (like me) who don't can their own. This recipe can be stored in an air-tight container in the fridge. It is gluten-free.
1 (15-oz) can pumpkin
1 large apple, peeled, grated
1 cup fresh apple cider (or unsweetened natural apple juice)
1/2 cup packed brown sugar, Lundberg's brown rice syrup, or vegan "honey"
3/4-1 teaspoon McCormick Pumpkin Pie Spice, to taste
pinch sea salt
In a medium heavy sauce pan, combine the pumpkin, apple, apple cider, brown sugar, Pie Spice and salt. Stir and bring to a boil; reduce the heat to low. Cook, stirring occasionally, for 1 and 1/2 hours. Cool. Cover and chill in an air-tight container.
Serve this Pumpkin-Apple Butter with gluten-free pancakes and biscuits, corn breads, muffins or hot cereal. Stir a generous spoonful into cooked autumn squashes or sweet potatoes for an extra flavor boost.
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