Sunday, November 27, 2011

Pumpkin Butter



4 cups of pumpkin (canned)
1 cup of brown sugar    
3/4 cup of no sugar added apple juice
1 t vanilla
1 t cinnamon
1 t ground ginger
1 t nutmeg
1/8 t allspice

Place all in a food processor and blend well. Place in saucepan and simmer for 30 minutes until thickened, stirring frequently. Put in jars, or containers and keep in fridge. Use withing 2 weeks.

If you want to make the low sugar version, instead use  1/2 cup of the Splenda Blend for Brown Sugar.
This is tasty on toast, biscuits, and I think it will go wonderful with pork chops, and chicken as well.

Recipe adapted from Fat Girl in a Skinny Body

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