Wednesday, August 19, 2009

A recipe for fall.... I know, wishful thinking for a Texan, huh?

Crockpot Pumpkin Butter

1 fresh Pumpkin, roasted, peeled, and pureed.
1 1/2 Tablespoons cinnamon (more if you like)
1 teaspoon nutmeg
2 teaspoons cloves
1 teaspoon ginger
2 teaspoons lemon juice
1 1/2 to 2 cups packed brown sugar (or to your liking)

Directions:

Combine all ingredients in your crockpot, stirring until well mixed. Cover and turn on high for the first hour or so. After that, turn to low for another 4 hours or until it looks like it is thickening. Leave lid off at this point and cook and stir (every few minutes) until it has a nice thick and spreadable consistency.

Cool mixture. Place in pint size freezer jars or plastic containers and place in your freezer until needed.

I guarantee you are going to want some of this as soon as the first good cold front arrives in your area! It is exceptionally good served on 6-week bran and pecan muffins, which I will post next time!

Enjoy!

Oh! My daughter wanted you to know that she is with me as I type this post ;)